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Raspberry Pie

Serves: 6
Total Calories: 289

Ingredients

1 frozen pie crust 9-inch, baked
3/4 cup water
1/2 cup sugar
pinch salt
2 tablespoons cornstarch
2 tablespoons butter real, softened
1/8 teaspoon nutmeg ground
3 cups raspberries fresh, washed and dried
1 cup cream whipped

Directions:

Cool pie crust. In small saucepan combine water, sugar, salt, and cornstarch bring to boil. Simmer, stirring, until clear and thickened. Remo ve from heat and stir in 1 tablespoon butter and nutmeg. Chill. Spread bottom and sides of pie crust with remaining 1 tablespoon butter. Fill prepared crust with berries and pour syrup over top. Chill until set. Serve with whipped cream.

Nutritional Facts:

Serves: 6
Total Calories: 289
Calories from Fat: 160

This Raspberry Pie recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.


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