Crust for 2 crusted pie
4 c. raspberries (frozen or fresh)
2 1/2 tbsp. tapioca
1 1/2 tbsp. butter
Dash of cinnamon
3/4 c. sugar (scant)

Mix raspberries with sugar and tapioca (lightly). Put into pie crust. Sprinkle with cinnamon; dot with butter. Cover with top crust. Bake at 425 degrees for 30 minutes.