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Fresh Raspberry Pie Recipe

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Only for those lucky enough to have fresh raspberries!

Fresh Raspberry Pie Recipe (+)

Directions

Preheat oven to 425Â°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 425Âº F for 10 minutes. Reduce heat to 350Âº 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:

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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