If you thought glutten-free desserts are not as much delicious as traditional ones, you just have not tried this exceptional pie based on cornflour and raspberries yet.

Ingredients

1 cup cornflour

1.25 cup white sugar

4 eggs

1 quart fresh raspberries

0.75 cups brown sugar

8 teaspoons cornstarch

2 tablespoons quick-cooking tapioca

6 tablespoons water

4 tablespoons butter

Directions

1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Let sit while you make your pie crust.
2. Blend together cornflour, white sugar and egs to make crust. Extra flour can be need to form thicked crust.
3. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges.
4. Make slits in the crust to allow the steam to escape. Add one layer of fresh berries denting the crust. 
5. Make slits in the crust to allow the steam to escape. Add one layer of fresh berries denting the crust. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Thanks [license-url]food-network[/license-url] for recipe