Fresh Raspberry Pie

When the raspberry bushes bear fruit we usually have
way to many to eat and freeze so I came up with this
fresh raspberry pie recipe, it's good with whipped cream.

Ingredients:
1 9" pie crust
4 1/4 cups fresh raspberries
1 1/4 cup sugar, more if raspberries are very tart
1/2 cup flour or 4 Tablespoons quick cooking tapioca
1/4 teaspoon ground nutmeg
1 teaspoon vanilla

Directions:
Preheat oven to 375 degrees F.
Roll out the pie crust according to directions
Place the bottom pie crust evenly in a 9" pie pan
or ceramic pie dish and set aside.
Toss together gently in a large bowl;
raspberries, sugar, flour or tapioca,
spices if desired and lemon juice.
Fold into prepared pie crust.
Bake for 45-60 minutes or until crust is golden brown.
If the edges start to brown too quickly,
place a piece of aluminum foil around the rim.
Remove to cooling rack and let cool for 30-60 minutes.
Refrigerate pie before topping with whipped cream.