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Ingredients Jump to Instructions ↓

  1. 2 ea Pastry for 9" pie; unbaked

  2. 4 c Raspberries

  3. 1/4 c Minute tapioca

  4. 3/4 c Sugar

  5. 1/4 ts Almond extract

  6. 1 tb Lemon juice

  7. Preheat oven to 400 degrees F.

  8. 15 minutes. Fill pastry lined

  9. 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake

  10. 1 hour or until juices form bubbles that burst slowly. Cool.

  11. From Dorothy Flatman's kitchen 1995 --

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