Fresh Raspberry Pie
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Crushed raspberries||1⁄2 Cup (8 tbs)|
|Baked pie shell||1|
Combine water, sugar and cornstarch; cook until thickened.
Stir in crushed raspberries.
Place whole raspberries in pie shell.
Pour sugar mixture over ber- ries.
Bake at 350 degrees for 30 minutes or until crust is lightly browned.
Serve with ice cream or whipped cream if desired.
Serving size: Complete recipe
Calories 2499 Calories from Fat 577
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 22.6 g113%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 967.9 mg40.3%
Total Carbohydrates 481 g160.4%
Dietary Fiber 69.6 g278.5%
Sugars 245 g
Protein 19 g38.5%
Vitamin A 6.7% Vitamin C 446.1%
Calcium 28.3% Iron 53.4%
*Based on a 2000 Calorie diet