Raspberry Pie I

Name: Raspberry Pie I
Yield: 4 servings
Ingredients: 1 quart fresh raspberries; 1 1/4 cups white sugar; 8 teaspoons cornstarch; 2 tablespoons quick-cooking tapioca; 6 tablespoons water; 4 tablespoons butter; 1 recipe pastry for a 9 inch double crust pie

Vegetarian Dairy

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Ingredients

1 quart fresh raspberries ⓘ
1 1/4 cups white sugar ⓘ
8 teaspoons cornstarch ⓘ
2 tablespoons quick-cooking tapioca ⓘ
6 tablespoons water ⓘ
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie ⓘ

Instructions

Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
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.
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.

Nutrition & Diet Analysis (per serving)

520 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 0.4g 1% DV

Total Fat 25.2g 32% DV

Carbs 73g 27% DV

Fiber 2.1g 7% DV

Sugar 26.9g 54% DV

Electrolytes

Sodium 3.5mg

Potassium 41.8mg 1% DV

Cholesterol 75mg 25% DV

Vitamins & Minerals

Vitamin A 0.5mcg

Vitamin C 6.6mg 7% DV

Calcium 14.5mg 1% DV

Iron 0.7mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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