Raspberry Pie III

Raspberry Pie III

65

"A wonderful way to use those raspberries growing in the yard."

Ingredients

7 h 10 m {{adjustedServings}} servings 270 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  3. Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  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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Reviews

65
  1. 76 Ratings

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This is a delicious pie! I've made it 4 times in the last 2 weeks and I used 1/4 cup of tapioca instead of the 2 1/2 T. because of the potential for being runny. It came out perfectly everytim...

This recipe is full of raspberry flavour. I used my home-grown frozen raspberries. I also ground the tapioca to a fine powder in my coffee grinder (found that hint on another site!) and it thic...

I have made this pie with raspberries and blueberries. I used a 16oz bag of fresh frozen blueberries and reduced the sugar to 3/4 cup (because blueberries are so very sweet) and this recipe work...