---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Dorothy Flatman’s Raspberry Pie
  Categories: Bakery, Desserts, Fruits
       Yield: 1 Recipe
 
       2 ea Pastry for 9″ pie; unbaked
       4 c  Raspberries
     1/4 c  Minute tapioca
     3/4 c  Sugar
     1/4 ts Almond extract
       1 tb Lemon juice
 
   Preheat oven to 400 degrees F.
 
   Mix fruit, tapioca, sugar, lemon juice and extract in
   a bowl. Let stand 15 minutes. Fill pastry lined 9 inch
   pie plate with fruit mixture. Cover pie with top
   crust; seal and flute edge. Cut several slits in top
   to permit steam to escape. Bake 1 hour or until juices
   form bubbles that burst slowly. Cool.
 
   From Dorothy Flatman’s kitchen 1995
 
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