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Enjoy one of summertime’s best treats in this simple yet amazing black raspberry pie.
Ingredients
- 2 deep-dish prepared pie crusts
- 2 quarts fresh black raspberries
- 1 ½ cups white sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 4 tablespoons butter, cut into 4 pieces
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
Step 2
Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
Step 3
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
Cook’s Note:
I used the recipe for "Butter Flaky Pie Crust" from @site_name for this pie.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 471 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat6g | 30% |
| Cholesterol12mg | 4% |
| Sodium221mg | 10% |
| Total Carbohydrate75g | 27% |
| Dietary Fiber1g | 5% |
| Total Sugars30g | |
| Protein5g | |
| Vitamin C29mg | 145% |
| Calcium54mg | 4% |
| Iron3mg | 14% |
| Potassium347mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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