Raspberry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
(2) 14.6 oz cans of Limited Harvest Red Raspberries in Heavy Syrup3 teaspoons of 100% corn starch4 teaspoons of lemon juice6 teaspoons of dark cane sugar2 pie shells
Use one pie shell for the bottom of the pie and the other for the top. Drain the can of raspberries of liquid to reduce the amount of sugar and caloric intake. Pour the drained raspberries into the pie shell. Sprinkle the corn starch and dark cane sugar over the raspberries. Squeeze the lemon juice over the raspberries.
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
Recipe submitted by SparkPeople user SWAYBEEZ.
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
Recipe submitted by SparkPeople user SWAYBEEZ.
Nutritional Info Amount Per Serving
- Calories: 244.1
- Total Fat: 10.0 g
- Cholesterol: 8.0 mg
- Sodium: 174.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.4 g
Member Reviews