Red Raspberry Pie
TOTAL TIME: Prep: 20 min. + standing Bake: 45 min. + cooling
YIELD: 6-8 servings.
Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.—Patricia Morrow, Mapleton, Minnesota
Ingredients
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1-1/2 cups plus 1/2 teaspoon sugar, divided
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1/3 cup quick-cooking tapioca
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1/4 teaspoon salt
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6 cups fresh raspberries
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1 teaspoon lime juice
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Pastry for double-crust pie (9 inches)
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1 tablespoon butter
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1 teaspoon 2% milk
Directions
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1.
In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes.
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2.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
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3.
Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 471 calories, 16g fat (7g saturated fat), 14mg cholesterol, 289mg sodium, 81g carbohydrate (43g sugars, 6g fiber), 3g protein.
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