Wednesday, March 30, 2016

#3812 - Warm Raspberry Pie

(by Shirley McNevich)

1/2 cup flour
1/4 cup white sugar + 2 TBSP white sugar
1/4 tsp. salt
1 - 12oz. can Carnation evaporated milk (NOT condensed)
3 eggs
1 1/2 tsp. lemon zest
1 tsp. vanilla
1 cup fresh raspberries (more if you wish)

In a bowl add flour, 1/4 cup white sugar and the salt--whisk to mix. In a separate bowl add Carnation milk, eggs, lemon zest and vanilla--whisk to mix. Add flour mixture to egg mixture--whisk until smooth. Pour batter into a greased 9" deep dish pie plate. Spread the raspberries evenly over the top of the batter. Sprinkle the 2 TBSP white sugar evenly over the whole top. Bake at 450 degrees 17-22 minutes or until puffed up and light brown in color. Serve the pie warm.

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