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We live along a 130-year-old railroad track (our house once was a train station) edged a couple weeks a year with wild raspberries that I pick for my pie. My husband's an airline mechanic. We have two children—6 and 3.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 piece) equals 441 calories, 17 g fat (9 g saturated fat), 31 mg cholesterol, 206 mg sodium, 70 g carbohydrate, 7 g fiber, 4 g protein.
Originally published as Very Raspberry Pie in Country Woman May/June 1994, p31
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Reviewed on Jul. 25, 2011 by kb4306
This pie was incredible. MIL made it the other week and everyone loved it. I've just made it again using blackberries. Still very yummy :-)
Reviewed on Jul. 17, 2011 by gardengirl1278
a family favorite
Reviewed on Jul. 03, 2010 by stephanie m
fantastic fresh berry taste.
Reviewed on Mar. 18, 2010 by ArianeDawn
We love this recipe!! I made it when we had guests and people were practically licking their plates off!
Reviewed on Aug. 02, 2009 by 7833louis
To decrease the amount of sugar I substitute Splenda for the sugar, use sugar free whipped topping, and make a walnut flour crust. It's still wonderful!
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