RED RASPBERRY PIE

Red Raspberry Pie image

Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Steps:

In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.