Himbeerenpie / Red Raspberry Pie

3 cups raspberries
3 tablespoons tapioca, small pearl, quick cooking
1 ½ cups sugar
2 tablespoons flour
1 9-inch pie shell with top, unbaked (page 156)
1 to 2 tablespoons butter

Preheat oven to 450°.

Mix fruit, tapioca, sugar, and flour. Pour into 9-inch unbaked pie shell. Dot with butter and place top crust. Crimp edges. Pierce top to allow steam to escape. Bake for 15 minutes; reduce heat to 350° and bake an additional 30 minutes.

Emilie Steele, High Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.