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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)