Fresh Raspberry Pie

Fresh raspberries are sugared and sprinkled with tapioca and cornstarch, then arranged in a prepared crust and baked until bubbly and golden brown.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 449 Calories

Ingredients

• 4 tablespoons butter
• 6 tablespoons water
• 1 recipe pastry for a 9 inch double crust pie
• 1 quart fresh raspberries
• 8 teaspoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1.25 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Mix raspberries, sugar, cornstarch, tapioca, and water together in a bowl; set aside as you arrange crust.

Step 3

Line the bottom and sides of a 9-inch pie plate with one pie crust.

Step 4

Spoon raspberry mixture into bottom crust, and put four 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.

Step 5

Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and fruit is bubbly, about 45 minutes more.