A taste of summer
Preheat oven to 400 degrees F.
Line 9" pie plate with 1/2 rolled pastry dough. Mix raspberries, sugar, cornstarch, tapioca, flour and cinnamon. Mound Berry mixture into lined pie pan. Drape with remaining rolled pastry dough. Crimp or flute edges and vent top.
To glaze top: brush lightly with water and sprinkle with sugar. Bake until golden brown (approx. 50 min.) Cool before cutting.