Friday, June 1, 2012

Raspberry Pie Filling

Fresh raspberry pie is the epitome of summer to my family!


1 recipe for double pie crust
5 cups of fresh raspberries
1/2 cup sugar
3 TBS tapioca flour (may substitute flour)

Gently toss the mixture together and transfer to pie shell.  Cover the pie with a top crust and close the edges together.

Bake at 375 for 25 minutes.


Please share what you think about this recipe!

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