Fresh Raspberry Pie Recipe

Preheat oven to 425°F. Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl. Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white (reserve some beaten egg white to brush top crust). Spoon raspberry mixture into bottom crust. Dot raspberry mixture with butter (see TIP ). Top with remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top crust to allow steam to escape while baking. Bake at 425º F for 10 minutes. Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges of pie crust with aluminum foil to prevent over browning.