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Raspberry Pie Supreme

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Submitted by redhot

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

5 1.2
CUPS L RASPBERRIES
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
1 237
CUP ML SOUR CREAM
1 ½ 355
CUPS ML SUGAR
1 237
¼ 1.3
TEASPOON ML SALT

Directions

Spread raspberries in unbaked pie shell.

Stir sour cream and combined sugar, flour and salt together, mixing well.

Spoon over berries, spreading to edge of shell.

Sprinkle top with 2 teaspoons of sugar. Bake at 450~ for 10 minutes.

Reduce heat to 350~; bake 30 minutes more or until topping is lightly browned.

Cool at room temperature; serve fresh.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 768 28% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 384mg 16%
Total Carbohydrate 45g 45%
Dietary Fiber 11g 45%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 68%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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