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Raspberry Pie


3-4 cup raspberries (very large pie pan for 4 cup or it runs over)
1 cup sugar
1/4 cup flour
1/4 cup water
2 tablespoons butter

Mix all ingredients and put into an unbaked pie shell. You can top with another pie crust or a crumb topping. Bake 425 for 10 min then 350 for 30 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.