Site hosted by Angelfire.com: Build your free website today!




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 425 for 10 minutes. Reduce heat to 350. Bake 45 more minutes.


~go back~