Directions:
- Thaw drain and reserve syrup from frozen raspberries then add water to make 1 cup.
- In saucepan mix sugar, cornstarch and salt then stir in reserved syrup and cherries.
- Cook and stir over low heat until mixture comes to a boil and boils one minute.
- Remove from heat and stir in raspberries.
- Fit half of pastry into 9 pie pan then fill with slightly cooled cherry mixture.
- Arrange lattice top then seal and flute edges high.
- Cover edge of pie with foil and bake at 375 for 40 minutes.
- Remove foil half way through cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1137.26 Kcal (4761 kJ) | ||
| Calories from fat | 608.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.66g | 104% | |
|---|---|---|---|
| Sodium | 1129.76mg | 47% | |
| Potassium | 229.28mg | 5% | |
| Total Carbs | 120.35g | 40% | |
| Sugars | 23.7g | 95% | |
| Dietary Fiber | 8.61g | 34% | |
| Protein | 14.06g | 28% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 7.5mg | 42% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 345.54 Kcal (1447 kJ) | ||
| Calories from fat | 185.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 104% | |
|---|---|---|---|
| Sodium | 343.26mg | 47% | |
| Potassium | 69.66mg | 5% | |
| Total Carbs | 36.57g | 40% | |
| Sugars | 7.2g | 95% | |
| Dietary Fiber | 2.61g | 34% | |
| Protein | 4.27g | 28% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 2.3mg | 42% | |
| Calcium | 9.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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