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Fresh Raspberry Pie Recipe

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If you are lucky enough to have fresh raspberries, this is the perfect recipe. ... read full description

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Servings:

Ingredients

1 quart fresh raspberries
1 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter

Container: 9" pie plate

Directions

PREP

15 mins

COOK

1 hr

READY IN

1.5 hrs

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.

Similar Recipes - Search Ingredients

If you are lucky enough to have fresh raspberries, this is the perfect recipe. Search for other raspberry recipes on our site and see how to make raspberry sauce. Learn how to prepare raspberries for all your recipes in All About Raspberries.

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