Raspberry Pie
Ingredients:
Prepared double pie crust
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 tablespoon lemon juice
4 teaspoons butter
1 tablespoon half-and-half
Instructions:
Step one:
Preheat the oven to 425 degrees.
Step two:
Fold raspberries, sugar, tapioca, cinnamon, salt and lemon juice together in a large bowl until raspberries are completely coated; pour into pie crust and dot with butter.
Step three:
Cover filling with remaining pie crust; flute edges to seal. Brush top with cream, and cut several slits to vent.
Step four:
Bake pie in the preheated oven for 15 minutes then reduce the heat to 375 degrees F. Bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.
Serve:
Serve with whipped cream or ice cream. Enjoy!