Raspberry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Filling2 pints raspberries3/4 cup sugar1/4 cup cornstarch3 tbsp lemon juice1 1/2 tsp vanilla2 Tenderflake Deep Dish Pie Crusts1 tsp sugar1 tbsp milk
1. Defrost frozen pie crusts as per instructions on package.
2. Mix together all ingredients for the filling. Set aside.
3. Prick the sides and bottom of one of the pie crusts.
4. Pour the filling into the crust. Moisten the edges of the crust with water.
5. Flip the second pie crust on top of the first. Crimp the edges. Make a whole in the centre of the top crust and add slits to allow steam to escape.
6. Brush the crust lightly with milk, ensuring that no pools of liquid form. Sprinkle lightly with sugar.
7. Bake at 400°F for 30 to 35 minutes, or until golden brown.
8. Let cool at least 30 minutes before serving.
Serving Size: Makes 6 generous slices.
Number of Servings: 6.0
Recipe submitted by SparkPeople user SNOWME.
Serving Size: Makes 6 generous slices.
Number of Servings: 6.0
Recipe submitted by SparkPeople user SNOWME.
Nutritional Info Amount Per Serving
- Calories: 467.4
- Total Fat: 19.3 g
- Cholesterol: 13.5 mg
- Sodium: 188.8 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 7.2 g
- Protein: 3.8 g
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