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11Ingredients
3Hours
540Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 cups raspberries
- 5 Tbsp. flour
- 1 cup granulated sugar
- 1 tsp. cinnamon
- 1 tsp. lemon
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 Tbsp. sugar
- 1 cup unsalted butter (cold and cubed)
- 8 Tbsp. cold water
- 1 egg (lightly beaten)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium310mg13% |
| Potassium240mg7% |
| Protein7g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber10g40% |
| Sugars32g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
NoHell 2 years ago
Awesome! I actually had 2 extra cups raspberries to use and took opportunity to make 3 mini pies in soufflé dishes in addition to main pie. Also used my pie crust recipe handed down and didn’t have lemon so omitted that. Raspberries were also frozen. I ended up baking 20 additional minutes and put pan under all. Everything tasted great. The filling was a nice texture, not runny and had a great sweet and tart to it that I love. Thanks for sharing the recipe!!!
Jocelyn M. 2 years ago
I followed the instructions perfectly I thought… but the filling is way too much. I have a pretty high pie dish so it shouldn’t but it is overflowing to where the top crust lifts off the pie.
I… I am afraid to take this pie into work and serve it. I don’t know what the taste is… and maybe I made a mistake somewhere but, this didnt turn out at all like your photo.