Traditional Raspberry Pie


Original recipe makes 1 - 9 inch pie

 1 quart fresh raspberries
 3 cups white sugar
 6 teaspoons cornstarch
 4 tablespoons quick-cooking tapioca
 8 tablespoons water
 6 tablespoons butter
 1 recipe pastry for a 9 inch double crust pie


1-Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.
2-Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
3-Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 40 minutes.