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Raspberry Pie
Raspberry Pie
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent raspberry pie bursting with fresh berries, cinnamon, and zesty lemon - the perfect garden raspberry treat!
Ingredients:
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 4 cups raspberries
  • 2.5 tablespoons tapioca
  • 1 tablespoon lemon juice
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon salt
  • 4 teaspoons butter
  • 1 tablespoon half-and-half cream
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) while you elegantly line a 9-inch pie plate with a flaky pie crust.
  • In a large bowl, toss together raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until well combined. Transfer the mixture into a pie crust and sprinkle with butter.
  • Place the remaining pie crust over the filling, seal the edges by fluting them, brush with cream, and make several slits to release steam.
  • Bake the pie at a high temperature for 15 minutes, then lower the heat and continue baking until the crust is golden and the filling is bubbly, for about 30 to 35 minutes. Let the pie cool completely before serving.

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