Raspberry Streusel Pie

Love this! So delicious even when it is not summer time!

Raspberries with sugar and instant tapioca. Let set for 15-20 minutes.

Streusel blended to a fine crumb. This can be made a day ahead.

Pie crust ready to be filled, After Chilling in the freezer for 10-15 minutes.

Gently pour raspberries in crust, pushing fruit to the edges,
so streusel will lay evenly.

streusel added after 25 minutes of baking.

Fully baked pie needs to cool for a few hours before cutting.

This is what I consider an uncommon pie.  We have all eaten mixed berry pies, or
blueberry pies or boysenberry pies. but a purely raspberry pie,is not often seen.
Maybe that is because raspberries are so delicate, or maybe because
raspberries cooked down more than other berries, so more fruit is
required to fill a pie shell.
For whatever the reason, I think it should become a more commonly made
pie, because it is absolutely delicious!  It almost seems decadent
to eat so much of this fruit in one sitting!

This particular raspberry pie was made for my brother Matt's birthday!
So all of the family was able to enjoy a slice!

As Always,

ENJOY!

INGREDIENTS

pie dough for 1 crust

30 oz. frozen raspberries

1/2 cup sugar

3 Tbsp. minute tapioca

1 cup flour

1/4 cup brown sugar

1/4 tsp. salt

6 Tbsp. butter

      Prepare pie dough recipe.  Form into disk, and chill for 30 minutes.  Prepare streusel topping and set aside.

    In a large bowl, add raspberries, sugar and instant tapioca.  Stir to coat the berries.  Set aside for 15 to 20 minutes.

    Roll out the pie dough and line a 9" pie pan.  Trim and crimp the edges.  Put in freezer for 10-15 minutes.

    Preheat oven to 375 degrees.

     Set frozen pie shell on a baking tray, fill with the berry mixture.  Place pie in oven for 25 minutes to bake.  

    Remove pie from oven, reduce oven temperature to 350 degrees.  Sprinkle streusel topping over pie.  Return pie to oven and continue baking for 25 minutes.

 Cool pie completey(2-3 hours) before cutting and serving.