Ingredients :
- 4 cups raspberries
- 1 cups sugar
- 2 1/2 Tablespoon instant tapioca
- 1 Tablespoon lemon juice
- 4 teaspoons butter
- 1 tablespoon half and half cream
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 pie shell (top and bottom)
Method :
- Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are covered.
- Pour into 9 inch deep pie shell, dot with butter, add other pie top and crimp edges. Make slits, brush with cream and sprinkle with sugar.
- Bake in preheated over for 15 min at 425°F, reduce to 375° and cook for 25 more minutes
- Allow pie to cool completely before serving.
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