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Summer flavor at its best in this easy to make pie.
Raspberry Pie
Preheat oven to 400'F
Filling for a 9" pie:
4 cups fresh/frozen raspberries
1 cup sugar
1/4 cup tapioca flour
2.5 cups flour (1/2 WW flour OK)
The crust:
8 Tbls very cold butter, sliced 8-10 pieces.
.5 cup cold water
.5 tsp. salt
2 tsp. apple cider vinegar
For filling: whisk tapioca and sugar together, then gently toss or pour over berries in large bowl. Set aside. For crust: use your largest Cuisinart food processor fitted with metal blade; add flour and salt to processor bowl first, then add butter. Pulse processor until mixture looks crumbly. Put apple cider vinegar and water in a measuring cup, pulse flour/butter mixture while adding liquids. Do not over mix! If you need to add a a little more cold water, do so just until dough looks like you could gather it up. On a floured surface, separate dough into two pieces, roll one out for the bottom crust, pour in the filling, roll out the second crust and place on top of filling. Crimp top and bottom crusts together. Poke a few holes in the top crust only, sprinkle 1 tsp of sugar on top and place in a pre-heated 400'F oven for 15 minutes, reduce heat to 350'F for 40 more. If pie juices start to run out of pie, place a cookie sheet beneath pie plate - continue cooking until top is browned. Enjoy!

Servings: 8

Nutritional information per serving

No nutrition information available

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