Himbeerenpie / Red Raspberry Pie
3 cups raspberries
3 tablespoons tapioca, small pearl, quick cooking
1 ½ cups sugar
2 tablespoons flour
1 9-inch pie shell with top, unbaked (page 156)
1 to 2 tablespoons butter
Preheat oven to 450°.
Mix fruit, tapioca, sugar, and flour. Pour into 9-inch unbaked pie shell. Dot with butter and place top crust. Crimp edges. Pierce top to allow steam to escape. Bake for 15 minutes; reduce heat to 350° and bake an additional 30 minutes.
Emilie Steele, High Amana
This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.