Raspberry Pie

Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 270 Calories

Ingredients

• 1 cup white sugar
• ⅛ teaspoon salt
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon half-and-half cream
• 4 cups raspberries
• 2 ½ tablespoons tapioca
• 4 teaspoons butter

Recipe Instructions

Step 1

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

Step 2

Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.

Step 3

Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.

Step 4

Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.