Open Face Raspberry Pie

Yield: 12 servings

Ingredients

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

Instructions

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.

Attribution

Farm Journal's Country Cookbook - 1959 edition