Raspberry Tapioca Pie
1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream
Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are well covered.
Pour into 9 or 10-inch pastry shell.
Dot with butter, top with crust.
Make slits in the top crust and brush with cream.
Bake in a preheated 425 degrees F oven for 15 minutes, then at 375 degrees F for 25 minutes.