Raspberry Pie

This pie is beautiful and delicious. Very, very tasty. If you like raspberries, you will adore this pie!

Yield

8 servings

Ingredients

1 quart fresh raspberries
1 1/4 cups granulated (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

Directions

Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.

Preheat oven to 425°F (218°C). Prepare your pastry for a two crust pie.

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.

Place baking pan/baking sheet on shelf under pie pan to catch any spill-overs. Bake for 15 minutes. Reduce heat to 350°F (177°C) and bake for 45 minutes.