| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Bakery, Desserts, Fruit | 1 | Recipe | |
INGREDIENTS
| 2 | Pastry for 9" pie; unbaked | |
| 4 | c | Raspberries |
| 1/4 | c | Minute tapioca |
| 3/4 | c | Sugar |
| 1/4 | ts | Almond extract |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Preheat oven to 400 degrees F. Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool. From Dorothy Flatman's kitchen 1995 Posted to MM-Recipes Digest by Steve Zielinski <[email protected]> on Jun 26, 1998
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