September 22, 2012

Red Raspberry Pie

There's just nothing like a slice of fresh raspberry pie!  I tried two different recipes the other day-one using flour as a thickener and one using quick-cooking tapioca.  I wanted to have a taste test with my children and see which pie yielded the freshest flavor.  Well, the "flour" pie never made it to the taste kitchen.  I followed the recipe exactly and it ended up looking like a flood in a soggy pie shell.  The berries were juicy, maybe that was the problem, but thankfully the pie with the tapioca turned out great!  It thickened beautifully and had the delicious sweet-tart flavor of fresh raspberries.  I've included the picture of my flooded pie to encourage all of you who get intimidated in the kitchen.  :)  Even seasoned cooks have their flops and it always provides a great opportunity to learn.      

1-1/2 cups sugar (I used 1 cup to make it tarter)
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lemon juice
pastry for double-crust 9-inch pie
1 tablespoon butter
1 teaspoon 2% milk
1/2 teaspoon sugar for sprinkling

In a large bowl, combine the sugar, tapioca and salt.  Add the raspberries and lemon juice; toss gently to coat.  Let stand for 15 minutes.  Line a 9-inch pie pan with bottom pastry.  Add berry filling and dot with butter.  Top with remaining pastry.  Trim, seal and flute edges.  Cut slits in top of pie, then brush with milk.  Sprinkle with the 1/2 teaspoon of sugar.   Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until crust is golden brown and filling is bubbly.  Cover edges with foil during the last 15 minutes to prevent over browning.  Cool on a wire rack.  Store in the refrigerator.

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