Red Raspberry Pie

By Late2Serenity

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

Preparation

Step 1

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 over-browning if necessary. Cool on a wire rack. Store in the refrigerator.