Raspberry Pie Recipe

• 4 cups Fresh Raspberries
• ¼ tsp Cinnamon (ground)
• 1/8 tsp Salt
• 4 tsp Butter
• 1 cup White Sugar
• 1 tbsp Cream
• 2 tbsp Milk
• 1 tbsp Lemon Juice
• 2½ tbsp Tapioca
• 1 (9-inch) Double-crust Pie (readymade)

• Preheat oven at 425 deg F (220 deg C)
• In a saucepan, mix fresh raspberries, ground cinnamon, tapioca, sugar, lemon juice and salt.
• Stir and mix together, until raspberries are completely covered.
• Pour the mix into the double-crusted pie
• Dot the raspberry mixture with butter and top with leftover crust.
• Add cream and make 4 to 5 slits in the top crust, to let steam out while baking.
• Bake in preheated oven for 15 minutes.
• Bake once again, at 375 deg F (190 deg C), for 25 minutes.