The ideal quick supper or appetizer!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 4 cups raspberries
- 1 cup white sugar
- 2 ½ tablespoons tapioca
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 4 teaspoons butter
- 1 tablespoon half-and-half cream
Instructions
- 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.
- 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.
- Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
- 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.
- If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- This pie tastes best if you allow it to cool completely before serving.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 169 mg |
| Sugars | 28 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and delicious. My husband picks the berries every yr. Some go to our daughter and the rest in our freezer.
Turned out beautifully. I used tapioca flour. Almost 1/4 cup. Thickened nicely. I made one with swerve and one with regular sugar.
Easy to make and delicious. I followed the recipe exactly and it turned out wonderfully.
This is the one to make again ! Used a bit more raspberries and tapioca so it was firm. DO NOT WASH THE RASPBERRIES!
Absolutely delicious, it was supper easy to make. Now one of my go-to recipes!
I used a 1/4 cup of instant tapioca. I kept it in oven for 35 mins in the 2nd shift at 375 F until the crust was golden brown. I also used a pie crust shield to keep the edges from getting too brown. Great recipe and it set up perfectly- not soupy!
Thickened nicely and baked beautifully…..
the pie came out amazingly
Lovely + simple.
I did use tapioca “flour” instead of tapioca pearls since that seems to be one of those things the pandemic took off the shelf. Worked perfectly. I used a 1/4 c.
I am not the best with baking. I’m new to it and I usually need to go exactly by a cake mix or cookie mix. You could almost say I’m afraid of the oven after I burned my arm taking fish out. This is the first time I’ve put something in the oven and taken it out since and it’s been almost a year. I just needed to make this pie with some amazing raspberries I picked at my neighbor’s! The prep was easy and I made a few modifications: I used only 3/4 a cup of sugar, as the raspberries were very sweet. I also used a whole 1/3 of a cup of tapioca and I used ground tapioca. I let the filling sit for 15 minutes before pouring into crust and did not use all the butter or half and half cream, but I believe I used plenty. It is looking delicious. The mix tasted delicious before I put it in the oven and is just simply perfect. I have not tasted the finished product yet because it is late and it needs to cool, but also because I cannot bear to cut into this masterpiece. I’m sorry I typed so much, but I wanted to include everything here! I hope I helped you with my tips and if the person who posted this recipe sees this: thank you so much for this goodness and even though I made some modifications, it came from your recipe! I couldn’t help to keep opening the oven and smelling the sweetness and looking at a portrait in painting! Thank you for sharing this with us and please share more!
I made this pie last night with fresh berries and it was delicious. Sorry, I thought it was important to submit a review but I didn’t think to take a pic before I demolished it. I saw the option to submit a photo so here are the remnants. It was originally quite pretty
Worked great!
It was really good! Super runny though and I didn’t modify anything. Does anyone have any tips for how to fix this for next time? Perhaps it was the water from rinsing my raspberries.. not sure!
Used 1/4 c tapioca flour Needs whole cup of sugar, even with sweet berries.
I made this pie and it was fantastic! Loved the hint of cinnamon in it. I did not have any tapioca so I substituted an equal amount of flour and it turned out great.
I made this pie for my husband for Father’s Day.
It was delicious not too tart and not sweet. Although when we went to serve it, the pie was sloppy. Maybe we didn’t use enough tapioca or we didn’t we didn’t let it cool long enough. We also used frozen berries which that could have been why. Overall it was perfect with a scoop of vanilla ice cream.
Totally yummy! I used half raspberries and half blackberries. SO pretty and yummy!
I forgot the cinnamon and butter, which I can’t believe, because I love cinnamon and butter. As others mentioned, I used 1/4 cup tapioca, because that’s what the box said to use, and I had a little over 4 cups berries. The texture and flavor are superb. I will definitely make this again.
I was amazing the family loved it. My son Jesus, said it was the best pie he has every had. We will make it for are Christmas party next year.