popular café in Iowa, includes both raspberries and blackberries, but it's definitely the raspberries that come through most strongly in the flavor.
This is really a simple pie: berries, sugar, and tapioca in a double crust. The filling is very firm before it is baked, and it is a refreshing shade of deep red-pink. Never mind the little white flecks - that's just the tapioca, waiting to absorb all those lovely berry juices.
And, now it's apparent that I need work on my double crust skills. I failed to seal the edges properly and the filling exploded all over the pan, my drip tray in the oven, and the oven itself (not to mention the top of the stove after I pulled it out AND my oven mitts!).
|This is not what your pie should look like.
I heartily recommend this pie to you - just take your time and close up your crust properly!
Next time: The pie too good to eat.