Raspberry Pie Filling
1 c. sugar
2 T quick cooking tapicoa
2 T cornstarch
5 c fresh or frozen raspberries, thawed

Combine all ingredients in a large bowl. Let stand for 15 minures. Add filling to pie crust and bake at 350 for 50-55 minutes, until crust is golden and filling is bubbly. Cool on wire rack.
Karen Adams (karenadams)
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