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Fresh Raspberry Pie
Fresh Raspberry Pie
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Sweetened raspberries with tapioca and cornstarch baked in a golden crust until bubbly.
Ingredients:
  • 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:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine the raspberries, sugar, cornstarch, tapioca, and water in a bowl, allowing the flavors to meld while you prepare the crust.
  • Place one perfectly flaky pie crust gently into a 9-inch pie plate, ensuring it covers the bottom and sides completely.
  • Spoon raspberry filling into the bottom crust, add four 1 tablespoon pieces of butter on top. Place on top crust, crimp edges, and make slits for steam to escape.
  • Bake in the preheated oven at 375 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for an additional 45 minutes until the crust is golden and the fruit is bubbly.

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