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Red Raspberry Pie

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
  • Total Time
    Prep: 20 min. + standing Bake: 45 min. + cooling
  • Makes
    6-8 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 slice: 471 calories, 16g fat (7g saturated fat), 14mg cholesterol, 289mg sodium, 81g carbohydrate (43g sugars, 6g fiber), 3g protein.

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