Raspberry Pie I Recipe

Recipesfull introduces to you: Popular Recipes. (Raspberry Pie I Recipe). With black raspberries being fresh, I have made 2 of these pies this week.

Brief

Servings: 8

Yield: 1 - 9 inch pie

Raspberry Pie I Recipe

Ingredients

1 quart fresh raspberries

1 ¼ cups white sugar

8 teaspoons cornstarch

2 tablespoons quick-cooking tapioca

6 tablespoons water

4 tablespoons butter

1 recipe pastry for a 9 inch double crust pie

Dessert

Directions

Step 1

Mix together raspberries sugar cornstarch minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).

Step 2

Put berries in bottom crust and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.

Step 3

Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Nutritional Information

Raspberry Pie I Recipe

Servings Per Recipe:8

Calories: 448.9

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 63.7g 21%

Dietary Fiber: 6.2g 25%

Sugars: 34.5g

Fat: 21.1g 32%

Saturated Fat: 7.4g 37%

Cholesterol: 15.3mg 5%

Vitamin A Iu: 264.6IU 5%

Niacin Equivalents: 2.6mg 20%

Vitamin C: 16.8mg 28%

Folate: 52.1mcg 13%

Calcium: 21.7mg 2%

Iron: 1.7mg 9%

Magnesium: 18.3mg 7%

Potassium: 133.6mg 4%

Sodium: 275.2mg 11%

Thiamin: 0.2mg 19%

Calories From Fat: 189.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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