Raspberry Pie

This raspberry pie recipe is made with fresh and juicy raspberries baked in a golden double crust; a delicious way to use summer raspberries.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 270 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon lemon juice
• 1 tablespoon half-and-half cream
• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 4 cups raspberries
• 4 teaspoons butter
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 2.5 tablespoons tapioca

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.

Step 2

Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.

Step 3

Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.

Step 4

Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.