This is a recipe from my mother in law. She makes it every Thanksgiving for her family, and is my husband’s favorite Thanksgiving dessert.
- 4 cups fresh raspberries
- 1¼ cups white sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 6 tablespoons water
- 4 tablespoons butter
- 2 (9 inch) unbaked pie shells
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit for 10 minutes.
Put berries in bottom crust, and put 4 – 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 45 more minutes. Let the pie cool for at least 15 minutes before serving.
- This has a tendency to bubble over. To catch the drips, put a foil-lined baking sheet on the rack below the pie during the last 15 minutes to save yourself a lot of cleanup.
- The support photos below are from when I made 2 pies for Thanksgiving this year.
- I’m not the best baker by any stretch of the imagination, so I always buy my pie crust pre-made. I’ve found that in baking, you have to follow the instructions to the T, or things go badly. I’m pretty good at following directions the first time, but I like to play with recipes and make them my own.
- I buy the raspberries from Costco, when they are on sale and looking good. I freeze them in their plastic containers, and use them later on. They keep surprisingly well!