1214. Baked Raspberry Pie

This baked raspberry pie is so rich in fruit and tang that it really needs no other accompaniment other than a steaming mug of tea. You can use fresh raspberries of frozen, just note that baking times may need to be increased by 5-10 minutes if using frozen.
This particular recipe initiated me to the use of two ingredients I have never used before: tapioca and crisco. Tapioca is a thickener much like cornstarch, but mostly used in American pies. Crisco is another American ingredient, and is basically in place of butter. Both ingredients yielded a pie that was tangibly different than if using good old cornstarch and butter. I now only want to use tapioca as my pie filling thickener for forever. However, I think I will stick to butter over crisco for the crust. If you can't find tapioca nor crisco, just replace with cornstarch and butter!

Ingredients:

For the crust:
2  1/2 cups flour
1 Tbsp powdered sugar
1/2 tsp salt
1 cup butter, cold
6 to 10 Tbsp ice cold water

For the filling:
4 cups frozen or fresh raspberries
1 cup sugar
1/4 cup tapioca powder
1/4 tsp cinnamon
1 Tbsp lemon juice
4 Tbsp butter
2 Tbsp cream

Method:

Preheat oven to 425F.Make the filling: Mix together the raspberries, sugar, tapioca, cinnamon and lemon juice so the raspberries are well coated. Set aside until ready to fill the pie.
Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Divide dough in two; one ball should consist of 2/3 of the batter (this is the bottom crust) and the second should consist of the remaining 1/3 dough (this is for the top lattice).
Roll dough (larger ball) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Fill unbaked pie crust with the mixed filling. Dot the surface with the butter.
Roll out remaining dough disk and form a lattice over the filling. Press edges together to seal and flute as desired.
Brush the lattice with the cream.
Bake in preheated 425F oven for 15 minutes (20 minutes if using frozen raspberries). Lower heat to 375F and bake one hour more.
Cool on a wire rack for 45 minutes to an hour before serving.

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