Raspberry Pie I Recipe
"This is a wonderful double-crust pie piled high with fresh raspberries. The berries are sugared and sprinkled with tapioca and cornstarch, and arranged in a prepared crust. Pats of butter go on just before the top crust is added, and then the pie is baked until the juices bubble up and the crust is golden brown...."
INGREDIENTS
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1 quart fresh raspberries
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1 1/4 cups white sugar
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8 teaspoons cornstarch
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2 tablespoons quick-cooking tapioca
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6 tablespoons water
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4 tablespoons butter
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1 recipe pastry for a 9 inch double crust pie
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