Ingredients
1-1/2 cups plus 1/2 teaspoon sugar, divided1/3 cup quick-cooking tapioca1/4 teaspoon salt6 cups fresh raspberries1 teaspoon lime juicePastry for double-crust pie (9 inches)1 tablespoon butter1 teaspoon 2% milk
Preparation
In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.
