Raspberry Pie

We have a LOT, and I do mean a LOT of raspberries in our garden this year. I’ve already picked a full gallon sized bag full. I’ve been picking some every day and adding them to the bag in the freezer. So there is going to be lots of pies and jam in the near future.

This being said, here’s the recipe for the raspberry pie I made this week. It was excellent, if I do say so myself. =)

I made my crust from scratch, using the pie crust recipe from this book (see link)

I won’t post the crust recipe on here because it’s really long. But if you like to bake I suggest you buy the book. It’s well worth the money. I LOVE mine. (I do believe I’ve mentioned this book before. ha ha)

And here’s the recipe I used for the filling.

Ingredients:
1 quart fresh raspberries
1 1/4 cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water (I only used 3 and it turned out fine. I think the full 6 will make it too runny, but use your best judgement on this.)
4 tablespoons butter

2- 9″ Pie Crusts (Recipe of your choice, or store bought…whatever your preferance)

Directions:
1.Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.
2.Put berries in bottom crust, and put 4 – 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
3.Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

**Just an FYI: Be sure to either put tinfoil on the bottom of your oven or a cookie sheet on the bottom shelf of the oven in case your pie bubbles over. Mine did but I wasn’t expecting it to, so I had a mess to clean up after**

ENJOY!