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| RASPBERRY PIE FILLING | |
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4 c. raspberries 1 1/4 c. sugar, granulated 3 tbsp. tapioca Use 9 inch pan and double pie crust. Mix well in bowl, raspberries, sugar, and tapioca. Put into pie pan, put top on, and bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees for 35-45 minutes. | |
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