Fresh Raspberry Pie
Tasty double-crusted
pie piled high with fresh raspberries.
INGREDIENTS:
1 quart fresh
raspberries
1 1/4 cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie OR 2
ready made rolled refrigerator crusts
DIRECTIONS:
1. Mix together
raspberries, sugar, cornstarch, minute tapioca and
water. Mix and let sit while you make your pie
crust.
2. Put berries in 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.
3. Bake at 425 degrees F for 15 minutes. Reduce heat
to 350 degrees F and bake for 45 minutes.
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