Raspberry Pie

Raspberry Pie


1/2 cup Torani Raspberry syrup

1/4 cup powdered tapioca pudding

4 cups frozen raspberries, thawed

1 9 inch Torani pie crust*


Click "Print" to view all instructions... In a large bowl, mix together Torani Raspberry syrup and tapioca pudding. Add raspberries, stir and pour mixture into a 9-inch pie crust. Cook for 30 to 45 minutes at 400 F or until crust is browned. *Torani Pie Crust (yields 1 9-inch crust). 2-1/2 cups flour, 1 tsp. salt, 3/4 cup chilled solid vegetable shortening, cut into pieces, 1/4 cup ice water, plus additional as needed Mix the flour and the salt together in a mixing bowl. Cut in the shortening with knives or a pastry blender until the mixture resembles coarse meal. Add the water a Tablespoon at a time and mix just until the pastry holds together. Wrap in plastic and refrigerate for 30 minutes before rolling out