Best Ever Raspberry Pie Recipe

Ingredients

• 1 (14.1 ounce) package double-crust pie pastry, thawed
• 4 cups raspberries
• 1 cup white sugar
• 2.5 tablespoons tapioca
• 1 tablespoon lemon juice
• 0.25 teaspoon ground cinnamon
• 0.13 teaspoon salt
• 4 teaspoons butter
• 1 tablespoon half-and-half cream

Instructions

1. Preheat your oven to 425°F (220°C). Carefully line a 9-inch pie plate with your first pie crust, ensuring it covers the bottom and sides.
2. In a large bowl, gently combine the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until the raspberries are evenly coated. Pour this mixture into the prepared pie crust and dot the top with butter.
3. Cover the raspberry filling with the remaining pie crust. Crimp or flute the edges to create a secure seal. Brush the top crust with cream, and then cut several slits to allow steam to escape during baking.
4. Bake the pie in the preheated oven for the initial 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking until the crust achieves a beautiful golden brown color and the filling is visibly bubbly, approximately 30 to 35 minutes longer. Ensure the pie cools completely before slicing and serving.

Nutrition

• Calories: 270 kcal
• Fat Content: 10 g
• Fiber Content: 5 g
• Sugar Content: 28 g
• Sodium Content: 169 mg
• Protein Content: 2 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g