Jewel's Black Raspberry Pie
Ingredients
- 2 deep-dish prepared pie crusts
- 2 quarts fresh black raspberries
- 1 ½ cups white sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 4 tablespoons butter, cut into 4 pieces
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
Source
Original recipe: View Original