- 4 cups eFoods Direct Raspberries (prepare according to directions)
- 1-cup sugar
- 3 tablespoons quick-cooking tapioca
- 2 tablespoons butter, melted
- 1 15 – ounce package refrigerated unbaked pie crust (2 crusts)
Preheat oven to 375 degrees.
For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Mix well.
For bottom crust, unwrap refrigerated pastry according to package directions. Fit one unbaked crust into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
For lattice top, roll remaining unbaked crust to a 12-inch diameter. Cut pastry into 1/2-inch-wide strips. Pour raspberry mixture into pie pastry. Place other crust over top, trim edges and cover them with foil.
Place pie on a baking sheet. Bake for 25 minutes. Remove foil. Bake for 25 minutes more until the top is golden. Cool the pie. Serve with ice cream, if you like.
Cooking Time: 1 hour; makes 6 Servings.
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