By Sue Lau,
Serves 5-7
1 double layer pie crust, prepared
30 ounces fresh raspberries (5 half-pints)
1 cup sugar
2 tablespoons quick cooking tapioca
2 tablespoons cornstarch
Generous pinch cinnamon
Juice of half lemon
1 tablespoon butter
1 egg white, lightly beaten
1 tablespoon coarse sugar or granulated sugar
1. Preheat oven to 350 degrees F.
2. Line a deep-dish pie plate with one crust.
3. Toss raspberries with sugar, tapioca, cornstarch, cinnamon, and lemon juice until all the flour is taken up onto the berries.
4. Place berries in the crust and dot with butter.
5. Top with another pie crust, crimp edges together and flute edge, cut a vent on top of crust, then brush crust with lightly beaten egg white and sprinkle with sugar.
6. Take thin strips of aluminum foil and wrap crust edges of pie.
7. Bake pie for 45 minutes at 350 degrees F., then remove foil and bake an additional 25-35 minutes more or until pie is bubbly and crust is golden brown.
