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.