Raspberry Pie
Description
This raspberry pie recipe is made with fresh and juicy raspberries baked in a golden double crust; a delicious way to use summer raspberries.
Ingredients
•
1 (14 1/10 ounce) package double-crust pie pastry, thawed
•
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
Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2
Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3
Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4
Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.