If you love raspberry , you are going to love this recipe !
This pretty raspberry pie was practically a staple at our house during the late summer
Ingredients :
1 quart fresh raspberries
2 cups white sugar
8 teaspoons cornstarch
3 tablespoons quick-cooking tapioca
7 tablespoons water
5 tablespoons butter
1 recipe pastry for a 9 inch double crust pie
Directions :
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.
Put berries in bottom crust, and put 4 - 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.
Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 40 minutes.
Enjoy !
