Jewel's Black Raspberry Pie recipe

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Ingredients

2 deep-dish prepared pie crusts
2 quarts fresh black raspberries
1 ½ cups white sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
4 tablespoons butter, cut into 4 pieces

Nutrition Info

471.4 calories
carbohydrate: 75.2 g
cholesterol: 12.2 mg
fat: 18.9 g
fiber: 1.3 g
protein: 4.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 221.2 mg
sugar: 30 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.

  2. Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated, pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top, cut slits to vent.

  3. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

Recipe Yield

1 pie

Recipe Note

Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.

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