Directions:
- Preheat oven to 350°.
- Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
- While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.
- Increase the oven temperature to 375°.
- Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.21 Kcal (742 kJ) | ||
| Calories from fat | 38.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 65.16mg | 3% | |
| Potassium | 223.56mg | 5% | |
| Total Carbs | 34.8g | 12% | |
| Sugars | 21.74g | 87% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 0.8mg | 5% | |
| Calcium | 67.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 151.78 Kcal (635 kJ) | ||
| Calories from fat | 33.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 7% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 2% | |
| Sodium | 55.81mg | 3% | |
| Potassium | 191.49mg | 5% | |
| Total Carbs | 29.81g | 12% | |
| Sugars | 18.62g | 87% | |
| Dietary Fiber | 3.77g | 18% | |
| Protein | 1.64g | 4% | |
| Vitamin C | 12.7mg | 25% | |
| Iron | 0.7mg | 5% | |
| Calcium | 57.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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