Ingredients

The following ingredients have 8 Servings
  • 1 recipe Pie Crust
  • 6 cups raspberries (fresh or frozen )
  • 1 1/4 cup sugar
  • 2 tbsp corn starch
  • 2 tbsp instant tapioca (found in the baking aisle)
  • 1 egg (lightly beaten)
  • 1 tbsp sugar (for topping)

Instruction

  • Prepare one disc of pie crust in a 9 inch pie pan.
  • Combine the raspberries, sugar, cornstarch and tapioca in a large bowl and stir to coat. Let sit for 15 minutes, then pour into the prepared pie pan.
  • Top your pie with the remaining rolled out pie dough. If you would like to cover the pie completely, remember to cut a few slits in the top so the fruit can vent.
  • Brush the top of the pie dough with the lightly beaten egg and sprinkle with the remaining sugar. Bake in a preheated 350 degree F oven for 50 to 55 minutes, or until the center is lightly bubbling and the crust is golden brown.**
  • Let cool completely on a wire rack. Slice and enjoy!