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Fresh Raspberry Pie Recipe

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Only for those lucky enough to have fresh raspberries!
Directions
  • Preheat oven to 425°F.
  • Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
  • Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white (reserve some beaten egg white to brush top crust).
  • Spoon raspberry mixture into bottom crust. Dot raspberry mixture with butter (see TIP). Top with remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top crust to allow steam to escape while baking.
  • Bake at 425º F for 10 minutes. Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges of pie crust with aluminum foil to prevent over browning.
  • TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated butter over pie filling.
Container: 9" pie plate
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 1 piece
Servings: 8
Enter desired servings   Change Servings
Ingredients
- 2 9" refrigerated pie crusts
- 1 quart fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons instant tapioca
- 4 tablespoons water
- 3 tablespoons butter
- 1 egg white

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