Raspberry pie

1. 1

   Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are covered.

2. 2

   Pour into 9 inch deep pie shell, dot with butter, add other pie top and crimp edges.

3. 3

   Make slits, brush with cream and sprinkle with sugar.

4. 4

   Bake in preheated over for 15 min at 425F, reduce to 375 and cook for 25 more minutes

5. 5

   Allow pie to cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.