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Raspberry Pie III Recipe

Recipe by: 106a802496d678ba

"A wonderful way to use those raspberries growing in the yard."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In7 h 10 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
  • 3Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
  • 4Make 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.
Ingredients
  • 8 servings
  • 270 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    270
    14%
  • Fat:
    10.1
    15%
  • Carbs:
    44.8
    14%
  • Protein:
    2
    4%
  • Cholesterol:
    6
    2%

Based on a 2,000 calorie diet

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