Ingredients
8
8 servings
- •1 quart fresh raspberries
- •1.25 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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix raspberries, sugar, cornstarch, tapioca, and water together in a bowl; set aside as you arrange crust.
- Line the bottom and sides of a 9-inch pie plate with one pie crust.
- Spoon raspberry mixture into 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.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden and fruit is bubbly, about 45 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 449
- Carbohydrate: 64g
- Fat: 21g
- Fiber: 6g
- Protein: 4g
- Sugar: 35g
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