Ingredients
10
10 servings
- •2 deep-dish prepared pie crusts
- •2 quarts fresh black raspberries
- •1.5 cups white sugar
- •3 tablespoons cornstarch
- •2 tablespoons quick-cooking tapioca
- •4 tablespoons butter, cut into 4 pieces
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
Nutritional Facts
Per 10 servings
- Calories: 471
- Carbohydrate: 75g
- Fat: 19g
- Fiber: 1g
- Protein: 5g
- Sugar: 30g
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