This pie is so perfect it’s practically mathematical. This is pretty much the best thing I have ever eaten – very addictive, made only more so by the addition of vanilla ice cream. Highly recommend going to the trouble of making your own pie crust. I should have made a two crust batch of pie dough. You can see my lattice is lacking but it did not deter from this pie’s deliciousness.

Ingredients:

500g frozen raspberries

2 tablespoons lemon juice

1/4 cup tapioca

1 cup sugar

2 batches pie crust

Directions:

Preheat oven to 350F. Roll out your pie dough and line your pie plate (or tart plate) with it. There is no need to pre-bake your pie shell but you can if you prefer.

In a mixing bowl, combine frozen raspberries, sugar, tapioca and lemon juice.

Fill pie shell with raspberry mixture and cover with the top layer of crust. Feel free to cut the dough into strips and form a lattice.

Cook in pre-heated oven for 30-35 minutes until filling is bubbly. It will gel and harden during the cooling process so do not be worried if it looks too liquidy. Serve a la mode or with a dollop of cream.