Raspberry Pie the perfect summer treat.


From the Kitchen…..

Raspberry Pie

1-9 “ double pie-crust
4 cups fresh raspberries
1 cup white sugar
2 ½ tbsp. tapioca
1 tbsp. lemon juice
¼ tsp ground cinnamon
1/8 tsp salt
4 tsps butter
1 tbsp half-half cream

Preheat oven to 425°.   Mix all raspberries with sugar, tapioca, lemon juice, cinnamon and salt together, and gentle place into crust lined, 9” pie plate.  Dot top with butter, and place 2nd pie crust on top.  Crimp edges with a fork, make slits in centre of pie for steam to escape, (I like to place a heart shaped piece of dough right in the centre to show the pie was made with love!) and then brush the top crust with the cream. Bake for 15 minutes at 425°, then reduce the heat to 375°, and continue to bake until the crust is nicely browned and the filling is sizzling – approximately 20-25 minutes.  Allow to cool before serving.