Serves: 8
Total Calories: 434

FILLING
4 1/2 cups fresh raspberries
1 1/4 cups sugar
5 tablespoons cornstarch
dash salt
1 tablespoon margarine or butter
CRUST
1 (15-ounce) package refrigerated pie shell or Pastry for Two-Crust Pie recipe in Desserts, Cakes & Pies

1. In medium saucepan, combine raspberries, sugar, cornstarch and salt. Cook over medium heat for about 15 minutes or until mixture boils and thickens, stirring constantly. Refrigerate 1 hour or until completely cooled.

2. Prepare pie crust for two-crust pie using 9-inch pie pan. Heat oven to 425°F. Pour filling into crust-lined pan. Dot with margarine.

3. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining crust, form small pea-sized balls place over crossings in lattice pattern.

4. Bake at 425°F. for 35 to 45 minutes or until golden brown. If desired, sprinkle with powdered sugar before serving.

TIP:* Frozen whole raspberries, thawed and well drained, can be substituted for fresh raspberries.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 420 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 240 mg 10% * Total Carbohydrate: 70 g 23% * Dietary Fiber: 4 g 16% * Sugars: 38 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 20% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 3 Fat or 4 1/2 Carbohydrate, 3 Fat

Nutritional Facts:

Serves: 8
Total Calories: 434
Calories from Fat: 123

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