Raspberry Pie
1 quart raspberries, washed and dried
1 1/4 cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
pastry for a 9 inch double crust pie
1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix
and let sit while you make your pie crust.
2. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top.
Put on top crust and crimp edges. Make slits in the crust to allow the steam to
escape.
3. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake
for 45 minutes.