Recipe Archives->Pies->Raspberry 04

Frozen Raspberry Pie
Yield: One 9-inch pie
                                                                                
1 recipe pie crust
3 tablespoons flour
1 cup sugar, plus 1 tablespoon for sprinkling
1 rounded tablespoon instant tapioca
5 cups frozen raspberries, barely thawed
1 tablespoon heavy cream

Preheat the oven to 450 degrees. Roll out 1 dough round between 2
sheets of wax paper and line a 9-inch pie pan with it. Prick the
bottom and sides, trim the sides to a 3/4-inch overhang and chill
for 30 minutes.

Combine the flour, 1 cup of sugar and the tapioca and, using fork,
combine with the raspberries leaving as many frozen clumps a possible.
Pour this mixture into pie shell. Roll out the other round between
sheets of wax paper, cut a decorative vent in it and lay it over
the fruit. Crimp the edges together firmly and flute.

Brush the top of the pie with the cream and sprinkle with the
remaining tablespoon of sugar. Bake for 10 minutes. Lower the heat
to 400 and bake for 30 to 35 more minutes, or until the berries in
the middle of the pie are visibly bubbling.

Printable version: raspberry04.txt.