Ingredients

2 each pastry for 9 pie unbaked
4 C. raspberries
1/4 C. minute tapioca
3/4 C. sugar
1/4 tsp. almond extract
1 Tbsp. lemon juice

Cooking Instructions

Preheat oven to 400 degrees F. Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)