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1 servings
Ingredients:
1 recipe pastry for a 9 inch single crust pie4 cups raspberries1 cup white sugar2 1/2 tablespoons tapioca1 tablespoon lemon juice1/4 teaspoon ground cinnamon1/8 teaspoon salt4 teaspoons butter1 tablespoon half-and-half cream
Instructions:
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, top with crust.Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.
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