"Fresh" Raspberry Pie

INGREDIENTS

• Pastry for 9-inch double crust pie
• 4 cups fresh (or frozen!) raspberries
• 2/3 cup sugar
• 2 Tbsp quick-cooking tapioca
• 1 Tbsp lemon juice
• 2 Tbsp Butter

PREPARATION

1. Toss berries lightly with sugar and tapioca
2. Line a pie dish with pastry and fill with berries
3. Sprinkle with lemon juice and dot with butter
4. Cover with top crust.
5. Slash crust
6. Bake at 425 degrees F for 20 minutes
7. Reduce heat to 350 and bake until filling has thickened and pastry is golden, about 40 minutes
8. Alow to cool, then cut and serve

Jonathan Guthrie - 2024-10-17