Ingrients & Directions
2 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
Yields
1 Recipe