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Raspberry Pie

We are having a BUMPER crop of raspberries. Here is a raspberry pie favorite. It’s based upon a recipe found in Sunset Magazine’s June 1990 issue called French Raspberry Pie.

Go pick some raspberries.

Go pick some raspberries.

You'll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.

You’ll need 4-1/2 cups to start. Rinse and then dry on absorbent towel.

 

Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.

Mix together 1 cup sugar, 1/4 cup tapioca, 1/2 tsp cinnamon, 1/4 tsp. salt.

Stir in 1 cup sour cream and let sit for 15 minutes.

Stir in 1 cup sour cream and let sit for 15 minutes.

 

Distribute raspberries into an unbaked 9" pie crust.

Distribute raspberries into an unbaked 9″ pie crust.

Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.

Pour sour cream mixture evenly over the raspberries. Set pie on sheet to catch drips. Bake at 400 degrees F for 45-50 minutes.

 

Pie is finished when filling is bubbly and surface is browned.

Pie is finished when filling is bubbly and surface is browned. Once cooled, garnish with 1-1/2 cups fresh raspberries.

 

Raspberry Pie Recipe

4-1/2 cups raspberries (+ 1.5 cups for garnish)

1 cup sugar

¼ cup quick-cooking tapioca

½ tsp. ground cinnamon

¼ tsp. salt

1 cup sour cream

Unbaked 9” pie crust

Rinse berries and drain on absorbent towels. In a small bowl, mix sugar, tapioca, cinnamon, and salt. Stir in sour cream; let stand 15 minutes to soften tapioca.

Put 4-1/2 cups raspberries into pastry shell. Pour sour cream mixture evenly over raspberries. Bake at 400 degrees until filling bubbles and surface is browned, 45-55 minutes. Let cool, then pile more berries on top.