Raspberry Pie
Modified from Taste of Home
Pie crust (they have a recipe and so do I, but I tend to just buy the pre-made stuff)
1 1/3 cup sugar
2 tbsp quick-cooking tapioca
2 tbsp cornstarch
5 cups raspberries (fresh or thawed from frozen)
1 tbsp butter
1 tbsp milk
1 tbsp sugar
Combine sugar, tapioca, cornstarch and raspberries. Let stand for 15 minutes.
Put pie crust in 9 inch pie pan and then put raspberries in it. Dot with butter. Top with a 2nd pie crust. Trim, seal and flute edges. Cut slits in top. Brush with milk and then sprinkle with sugar.
Bake at 350 for 50-55 minutes or until crust is golden and filling is bubbly.