RASPBERRY PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carey Estate in Rockwall, Texas in 1988. 4 cups raspberries washed and dried 1-1/4 cup granulated 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 crust Mix together raspberries, sugar, cornstarch, tapioca and water. Mix and let sit while you make your pie crust. Put berries in bottom crust and put 4 pats of butter on top. Put on top crust and crimp edges. Make slits in crust to allow steam to escape. Bake at 425 for 15 minutes then reduce heat to 350 and bake 45 minutes.

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