Renee’s Raspberry Cream Pie

Renee’s Raspberry Cream Pie

1 unbaked or partially baked single pie crust (9″ pie pan)

Fill with 4 c of fresh raspberries

Mix together:
2/3 c sugar
4T. flour
1/4 t. salt
1/2 t. cinnamon or allspice
1c. heavy cream

Pour over berries. Bake at 400 for 35-45 minutes.

Cool before slicing!

You can use frozen berries, but add an extra 2 Tablespoon of flour. You may need to bake longer with frozen berries. They are juicier. Don’t thaw berries before baking, but put frozen into the crust.

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About verily sherrilee

Directionally challenged, crafty, reading mother of teenager
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