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Open Face Raspberry Pie



  • 1 tablespoon butter
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 2 cups sifted flour
  • 1 quart raspberries
  • 1 cup granulated sugar


  1. Put butter into a 12 x 9-inch pan. Heat in oven until butter is sizzling hot. Be careful not to burn.
  2. In a separate bowl, beat eggs very well. Stir in milk, salt and flour, making a very thin batter.
  3. Pour batter into the sizzling hot pan. Sprinkle berries over top, then sprinkle with sugar.
  4. Bake at 425 degrees F for about 45 minutes. Batter will rise then fall.
  5. Serve with whipped topping or vanilla ice cream.

Makes 12 servings.

Source: Farm Journal's Country Cookbook - 1959 edition


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