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Dorothy Flatman's Raspberry Pie

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Submitted by sdelco

YIELD

1 pie

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

2 2
EACH EACH PASTRY
for a 9 inch pie, unbaked *
4 946
CUPS ML RASPBERRIES
¼ 59
CUP ML TAPIOCA
instant
¾ 177
CUP ML SUGAR
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 15
TABLESPOON ML LEMON JUICE

Directions

Preheat oven to 400℉ (200℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 243 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 32%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 57%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 
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