Raspberry Pie
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)