Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies
1 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
4 cups Raspberries, Blackberries, Blueberries,
Strawberries, or Gooseberries. Also sliced
peaches and cherries. (use a bit more
1 1/2 tablespoons butter
Mix dry ingredients lightly through berries. Pour berries into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble through slits in crust. Bake 35 to 45 minutes at 425°. Serve slightly warm, not hot. Be sure it is bubbly through the middle so it will set up and not be soupy!
Yield: “9 inch pie”
Per Serving (excluding unknown items): 1081 Calories; 18g Fat (14.4% calories from fat); 5g Protein; 233g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 179mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Fat; 13 1/2 Other Carbohydrates.
NOTES: From Old Betty Crocker Cook Book.