Raspberry Pie Iii

9 ingredients
4 steps

Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 4 cups raspberries
  • 1 cup white sugar
  • 2 1/2 tablespoons tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 teaspoons butter
  • 1 tablespoon half-and-half cream

Directions

  1. 1
    Preheat oven to 425 degrees F (220 degrees C).
  2. 2
    Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  3. 3
    Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  4. 4
    Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

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