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Ingredients
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 4 cups raspberries
  • 1 cup white sugar
  • 2 ½ tablespoons tapioca
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 teaspoons butter
  • 1 tablespoon half-and-half cream
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