Raspberry Pie
The raspberry pie is an eye catcher at the dessert table. The flaky pie crust filled with homegrown raspberries from our local vendors will please your taste buds; to complete the dessert add vanilla ice cream to top the pie off.
INGREDIENTS
Raspberries
White Sugar
Tapioca
Lemon Juice
Ground Cinnamon
Salt
Butter
Half-and-Half Cream
DIRECTIONS
Preheat oven.
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.
DIFFICULTY LEVEL
Level 2
1 Hour