Raspberry pie

• 4 cups raspberries
• 1 cups sugar
• 2 1/2 Tablespoon instant tapioca
• 1 Tablespoon lemon juice
• 4 teaspoons butter
• 1 tablespoon half and half cream
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 pie shell (top and bottom)

1. Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are covered.
2. Pour into 9 inch deep pie shell, dot with butter, add other pie top and crimp edges.
3. Make slits, brush with cream and sprinkle with sugar.
4. Bake in preheated over for 15 min at 425F, reduce to 375 and cook for 25 more minutes
5. Allow pie to cool completely before serving.

raspberries, sugar, tapioca, lemon juice, butter, cream, cinnamon, salt, pie shell

Taken from cookpad.com/us/recipes/487418-raspberry-pie (may not work)