Dorothy Flatman’s Raspberry Pie

  • on May 24, 2009
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Ingrients & Directions

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

1 Recipe

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