“A wonderful way to use those raspberries growing in the yard.” - by Nancy Sabatino
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter, top with crust.
- Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 270 cal
- 14%
- Fat
- 10.1 g
- 15%
- Carbs
- 44.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (54)
Rate This Recipe
"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 everytime. An..." See mored I didn't grind the tapioca. Just used it as is, like I always do, and it was perfect. Try a crump topping instead of a crust: butter, flour, sugar. Wonderful!"
ZOOMZOOM
"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 thickened ..." See morethe pie perfectly, without that "cornstarchy" taste from using cornstarch. This is a great pie, thank you Nancy for sharing it."
Celly Julie
"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 worked lik..." See moree a charm! It's just such a perfect blend of flavor! I also use cornstarch instead of tapioca and I assumed she meant to put cut up pieces of butter over the filling under the crust/lattice. ***** pie! a gr8 recipe!"
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