Ingredients

• 1 , 14.1 ounce
• 4 cups raspberries
• 1 cup white sugar
• 2.5 tablespoons tapioca
• 1 tablespoon lemon juice
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons salt
• 4 teaspoons butter
• 1 tablespoon half-and-half cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3. 3 Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

Nutrition per serving