RASPBERRY PIE

Raspberry Pie image

Make and share this Raspberry Pie recipe from Food.com.

Provided by Lavender Lynn

Categories Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 quart raspberries, fresh
1 1/4 cups granulated sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 pastry for double-crust pie

Steps:

Mix together raspberries, sugar, cornstarch, minute tapioca and water.
Mix and let sit while you make your pie crust.
Put berries in bottom crust, and put 4-1 T pats of butter on top.
Put on top crust and crimp edges.
Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F for 15 minutes.
Reduce heat to 350 degrees F and bake for 45 minutes.

Nutrition Facts : Calories 467.7, Fat 21.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 317.6, Carbohydrate 66.6, Fiber 4.8, Sugar 36.9, Protein 3.7

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