This International dessert features Pastry for 9″ pie; unbaked, Raspberries, Minute tapioca, Sugar, Almond extract. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Dorothy Flatman’S Raspberry Pie
Description
This International dessert features Pastry for 9" pie; unbaked, Raspberries, Minute tapioca, Sugar, Almond extract. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 400 degrees F (204&# 194;°C).
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Mix fruit, tapioca, sugar, lemon juice and extract in a bowl.
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Let stand 15 minutes.
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Fill pastry lined 9 inch pie plate with fruit mixture.
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Cover pie with top crust; seal and flute edge.
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Cut several slits in top to permit steam to escape.
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Bake 1 hour or until juices form bubbles that burst slowly.
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Cool.
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From Dorothy Flatman's kitchen 1995
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 395.4kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 183.6mg8%
- Total Carbohydrate 71.8g24%
- Dietary Fiber 0.5g2%
- Sugars 45.8g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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