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.
No comments:
Post a Comment
Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!
* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.