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This raspberry pie recipe is a wonderful way to use those raspberries growing in the yard.
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups raspberries
- 1 cup white sugar
- 2 ½ tablespoons tapioca
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
Step 2
Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
Step 3
Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
Step 4
Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.
Tips
If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 17% |
| Cholesterol6mg | 2% |
| Sodium169mg | 7% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber5g | 18% |
| Total Sugars28g | |
| Protein2g | |
| Vitamin C16mg | 82% |
| Calcium20mg | 2% |
| Iron1mg | 6% |
| Potassium115mg | 2% |
*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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