Raspberry Pie Iii

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 7 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• 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; add top crust and crimp edge.
• 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.