Raspberry Pie Filling

By LyndaLee

This filling can be made ahead and frozen to pop into a pie shell and enjoy anytime of the year.

Ingredients

• 4 quarts raspberries
• 3 cups sugar
• 3/4 cup minute tapioca
• 1/4 cup lemon juice

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

Mix all ingredients until well blended.
Line 4 8" pie plates with saran wrap. divide filling evenly between 4 pie plates. Wrap saran wrap loosely, and freeze. Once frozen, remove from pie plates, place in large freezer bag and freeze until ready to use.

To Bake:
Do not thaw pie filling. Place in pastry lined 9" pie place. Dot with butter and add top crust. Press fork in top to let steam out. Bake 400 degree till syrup boils about 40-50 minutes.