Description
- This recipe calls for fresh raspberries to make a flavorful, color-rich pie.
- Home cooks agree that tapioca thickens the filling, keeping the pie firm without runny juice.
Prep Time (Hours)
0.5
Cook Time (Hours)
0.25
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups raspberries
- 1 cup white sugar
- 2 ½ tablespoons tapioca
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
Instructions
-
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.
-
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.
-
Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
-
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.