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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
1-1/2 cups plus 1/2 teaspoon sugar, divided |
1/3 cup quick-cooking tapioca |
1/4 teaspoon salt |
6 cups fresh raspberries |
1 teaspoon lime juice |
pastry for double-crust pie (9 inches) |
1 tablespoon butter |
1 teaspoon 2% milk |
Directions:
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.
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.
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. Yield: 6-8 servings.
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