I made another Raspberry Cranberry pie, for Christmas this time instead of Thanksgiving. I paid more attention to what I was doing so I now have an actual recipe, albeit a simple one.
Raspberry Cranberry Pie
30 oz raspberries, fresh or frozen
18 oz cranberries
Sugar to taste
¼ cup minute tapioca
½ cup tapioca flour
Two pie crusts
Combine the berries and add sugar to your preference of sweetness. Mix in the minute tapioca. Let stand in the fridge over night or longer.
Prepare the pie crusts. Mix the tapioca flour into the filling and pour into the bottom crust. Cover with the top crust and follow the crust’s baking directions.
And there you go!
I always have a little extra crust, so I made two little pie tartlets for some gluten free friends from church. I hope they enjoy them!
Merry Christmas to all!!!