Saturday, July 11, 2009

Fresh Raspberry Pie

Kathi’s Fresh Raspberry Pie
4 cups fresh raspberries
1 cup raw sugar
2 tablespoons cornstarch
2 tablespoons minute tapioca
4 tablespoons water
2 - 9” pie crusts of your choice (I use the perfect pie crust mix from the gluten free pantry)

1. Preheat oven to 425 degrees
2. Line pie plate with one pie crust
3. Mix all ingredients together and spoon into bottom pie crust
4. Place other pie crust on top, flute and seal edges.
5. Make slits in the top so that steam can escape.
6. Bake for 10 minutes at 425, then reduce heat to 350 degrees and cook for 45 minutes
8 servings


Shellie said...

Kathi it looks very good. I'll have to try it. Your recipies are wonderful.

Connie said...

This seriously makes my mouth water. :-) I haven't made pies in years. I will have to check out that gluten free pie crust mix. What ingredients does it use?

Kathi said...

That pie crust is great. I have given up trying to make one from scratch.

The ingredients are: White rice flour, sugar, potato starch, corn starch, guar gum, granulated honey, salt.