Dorothy flatman's raspberry pie
Yield: 1 Recipe
Ingredients:
- 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
Instructions:
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
