Ingredients
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
Directions
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.