CONNECT facebook twitter pintrest instagram e-newsletter

Raspberry & Cream Pie

From Lynne Wilson

Preheat the oven to 400°F. Crust Prepare an unbaked 9-inch pie shell.


½ cup flour
1 cup sugar (¾ cup if raspberries are very sweet)
1¼ cups heavy cream
Dash cinnamon
4 cups fresh raspberries


Blend the flour, sugar, cream, and cinnamon with a wire whisk or fork. Put the raspberries in a large mixing bowl and pour the cream mixture over them Stir gently to coat the raspberries. Spoon the raspberries and cream mixture into the pie shell.

Bake at 400°F for approximately 40 minutes or until set. Serve at room temperature of slightly chilled.