Dorothy Flatman's Raspberry Piebakery, desserts, fruits 2 each pastry for 9 pie; unbaked 4 cup raspberries 1/4 cup minute tapioca 3/4 cup sugar 1/4 teaspoon almond extract 1 tablespoon lemon juice Preheat oven to 400 degrees F. Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool. From Dorothy Flatman's kitchen 1995 |
