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Click here for an alphabetical listing of all recipes.Pip's Favorite Raspberry Pie
- 3 cups fresh raspberries
- 1 1/2 c. sugar
- 3 TBS Minute tapioca
- 1/4 tsp. salt
- Pie crust (top and bottom)
In a medium saucepan crush 1/2 c. of raspberries. Mix with sugar, tapioca, and salt. Cook and stir until bubbly, then cook for 2 more minutes. Add remaining whole raspberries.
Line 9 inch pie plate with crust. Fill with raspberry filling. Place crust on top. Cut slits for escape of steam, and scallop the edges to seal. Place on pie moat or bake over a cookie sheet placed on a lower shelf. Bake at 400° for 35 minutes.
**Note** If Pip will be present when pie is served, you better make 2.