The raspberry pie recipe from Midwest Living is a good and simple recipe. The recipe calls for fresh raspberries combined with sugar, tapioca and butter, and uses pre-made pie crusts for added convenience.
To make raspberry pie, combine 4 cups of fresh raspberries, 1 cup of sugar and 3 tablespoons of quick-cooking tapioca in a large bowl. Toss these ingredients together until combined. Place one refrigerated pie crust into the bottom of a 9-inch pie plate, and trim it to 1/2 inch outside the edge of the edge of the plate. Roll another refrigerated pie crust out, and cut it into 1/2 inch wide strips. Set the strips aside.
Fill the pie crust in the bottom of the plate with the raspberry filling. Use the dough strips to form a lattice pattern over the top of the filling. Fold the bottom crust over the edges of the strips and use your fingers to form the edges of the crust as desired. Cover the edges of the crust with foil. Place the pie on a baking sheet, and bake at 375 degrees Fahrenheit for 25 minutes before removing the foil from the crust. Bake the pie for another 20 to 30 minutes or until the top is golden. Cool the pie on a wire rack before serving.