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Wednesday, December 8, 2010

Raspberry Pie

4 cups raspberries
1 cup sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half 'n half
2 perpared pie crusts

Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until berries are well covered.
Pour into uncooked pie shell. Dot with butter. Top with uncooked crust. Make slits in the top crust and brush with cream. Bake in a preheated 425 oven for 15 minutes, then lower to 375 for 25 minutes.

Crust: (must double recipe for top and bottom)
1 cup flour
1/2 teaspoon salt
1/3 cup oil
2 tablespoons COLD water

Sift flour and salt; add oil and mix. Add ice water and handle very little. Roll between waxed paper. For a pre-baked crust, bake at 400 for about 15 minutes, checking the last few minutes for doneness.