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In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. "It's the best fresh fruit pie I have ever tasted," she assures.
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Nutrition Facts: 1 serving (1 slice) equals 232 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 119 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.
Fresh Raspberry Pie published in Quick Cooking July/August 2002, p38
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Reviewed on Jul. 22, 2009 by Amtlace
I used a chocolate store-bought pie crust which was really good, but screwed up and used 7 1/2 T instead of teaspoons of cornstarch. I am sure it will be much better next time. I am so glad to replace my recipe which called for jello with this excellent recipeAmy from Pittsburgh
I used a chocolate store-bought pie crust which was really good, but screwed up and used 7 1/2 T instead of teaspoons of cornstarch. I am sure it will be much better next time. I am so glad to replace my recipe which called for jello with this excellent recipe
Amy from Pittsburgh
Reviewed on May. 27, 2008 by bethcpvi@sbcglobal.net
This Pie is easy and very tasty. I use Splenda instead of sugar so that everyone can enjoy it. It disappears quickly every time it is made.
Reviewed on Mar. 25, 2008 by LITTLESISTER
I HAVE MADE THIS PIE SEVERAL TIMES AND GET RAVE REVIEWS. WE GROW OUR OWN RASPBERRIES. THIS A BEAUTIFUL PIE. MY GRAND CHILDREN LOVE IT
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