Login
Image alt

Raspberry Pie

This raspberry pie recipe is a wonderful way to use those raspberries growing in the yard.

How to Make It

  1. Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.

  2. Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.

  3. Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.

  4. Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

Ingredients

  • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • 4 cups raspberries

  • 1 cup white sugar

  • 2 ½ tablespoons tapioca

  • 1 tablespoon lemon juice

  • ¼ teaspoon ground cinnamon

  • ⅛ teaspoon salt

  • 4 teaspoons butter

  • 1 tablespoon half-and-half cream

Other Recipes You May Like

Course Title

Thai satay stir-fry

Course Title

Victoria Sponge Cake

Course Title

Vegan Lemon Poppy Seed Muffins

Course Title

Big Bob Gibson's Chicken with White Barbecue Sauce

Course Title

Creamy Rice Pudding

Course Title

Sweet and Sour Pork

Course Title

Chicken & chorizo jambalaya

Course Title

Air Fryer Zeppole Fried Dough Balls

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.

SUBSCRIBE