Mix raspberries, sugar, tapioca, lemon juice, cinnamon and salt until raspberries are covered.

Pour into 9 inch deep pie shell, dot with butter, add other pie top and crimp edges. Make slits, brush with cream and sprinkle with sugar.

Bake in preheated over for 15 min at 425°F, reduce to 375° and cook for 25 more minutes

Allow pie to cool completely before serving.