IntroductionEasy Bake Raspberry Pie Easy Bake Raspberry Pie
(2) 14.6 oz cans of Limited Harvest Red Raspberries in Heavy Syrup
3 teaspoons of 100% corn starch
4 teaspoons of lemon juice
6 teaspoons of dark cane sugar
2 pie shells
Cover with the second shell. Make several slits with a knife to allow for venting on the top shell.
Bake for 30-40 minutes at 400 F.
Cut the pie to makes 8 servings.
Number of Servings: 8