Dorothy Flatman's Raspberry Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	60 minutes
	Ready In	75 minutes

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Ingredients

2	each	pastry	for a 9 inch pie, unbaked
4	cups	raspberries
1/4	cup	tapioca	instant
3/4	cup	sugar
1/4	teaspoon	almond extract
1	tablespoon	lemon juice

Directions

Preheat oven to 400 degrees F.

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.

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Member Review

Stir-Up-A-Stew

This recipe is awsome. It is clear, and concise. I like the fact that it has alternatives, and lets you decide what to use(mainly, what you have on hand!). Thank-you for a great recipe. This is definitely a keeper!