Fresh Red Raspberry Pie
|Two crust pie pastry||1|
|Red raspberries||5 Cup (80 tbs)|
|Orange juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
Prepare an 8-inch pie shell; roll out remaining pastry for top crust.
Gently toss raspberries with orange juice and a mixture of the remaining ingredients.
Turn into unbaked pie shell, heaping slightly at center.
Complete as directed for 2-crust pie.
Bake at 450Â°F for 10 minutes; reduce oven temperature to 350Â°F and bake 25 to 30 minutes, or until pastry is lightly browned
Serving size: Complete recipe
Calories 1805 Calories from Fat 261
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 9.6 g48.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 511.8 mg21.3%
Total Carbohydrates 388 g129.5%
Dietary Fiber 55.1 g220.4%
Sugars 264.9 g
Protein 19 g37.4%
Vitamin A 5.6% Vitamin C 342.6%
Calcium 19.9% Iron 40%
*Based on a 2000 Calorie diet