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2 ea Pastry for 9″ pie; unbaked

4 c Raspberries

1/4 c Minute tapioca

3/4 c Sugar

1/4 ts Almond extract

1 tb 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

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