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Dorothy flatman's raspberry pie
Artist:
_
Yield:
1
Categories:
Desserts, Fruits, Tarts & Pies
Rating:
0
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Ingredients:
2 ea Pastry for 9" pie, unbaked
4
cup
Raspberries
1/4
cup
Minute tapioca
3/4
cup
Sugar
1/4
tsp
Almond extract
1
tbsp
Lemon juice
Procedures:
1
Preheat oven to 400 °F.
2
mix fruit, tapioca, sugar, lemon juice and extract in a bowl.
3
Let stand 15 minutes.
4
Fill pastry lined 9 inch pie plate with fruit mixture.
5
Cover pie with top crust; seal and flute edge.
6
Cut several slits in top to permit steam to escape.
7
Bake 1 hour or until juices form bubbles that burst slowly.
8
Cool.
9
from dorothy flatman"s kitchen 1995
