Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 4 cups raspberries
• 1 cup white sugar
• 1/4 cup tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 teaspoons butter
• 1 tablespoon half-and-half cream

Directions

1. Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.

2. Pour into 9 or 10-inch pastry shell. Dot with butter, top with crust.

3. Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes.

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