Raspberry Pie
- 1 quart black raspberries
- 1 1/4 cups sugar
- 2 T. cornstarch
- 3 T. tapioca
- 1/ 3 cup water
- 2 T. butter or margarine
- pie crust for a two crust pie
Preparation -
Mix together berries,
sugar, cornstarch, tapioca and water.
Line a 9" or 10" inch pie dish with bottom
crust. Add the berry mixture. Dot with
butter or margerine. Add the top crust;
make slits to allow the steam to escape;
and crimp edges. Bake at 425º for 10
minutes. Reduce heat to 350º. Bake 45
more minutes.
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