Ingredients
- 9 pie
- 2 pastry
- 1,000 gr raspberries
- 150 gr sugar
- 38 gr tapioca
- 16 ml lemon juice
- 1 gr almond extract
Preheat oven to 200ºC .
Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 23 cm 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.
From Dorothy Flatman's kitchen 1995 ----
