Dorothy Flatman's Raspberry Pie
Yield
1 piePrep
15 minCook
60 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pastry
for a 9 inch pie, unbaked |
* |
| 4 | cups |
raspberries
|
|
| ¼ | cup |
tapioca
instant |
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pastry
for a 9 inch pie, unbaked |
* |
| 946 | ml |
raspberries
|
|
| 59 | ml |
tapioca
instant |
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
almond extract
|
*
|
| 15 | 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.
