2 ea Pastry for 9″ pie; unbaked
4 c Raspberries
1/4 c Minute tapioca
3/4 c Sugar
1/4 ts Almond extract
1 tb Lemon juice
Preheat oven to 400 degrees F.
Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let
stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit
mixture. Cover pie with top crust; seal and flute edge. Cut several
slits in top to permit steam to escape. Bake 1 hour or until juices
form bubbles that burst slowly. Cool.
From Dorothy Flatman’s kitchen 1995