Directions:
- In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
- Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
- Sprinkle top with sugar.
- Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
- Cool, then keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.02 Kcal (1516 kJ) | ||
| Calories from fat | 96.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 16% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 138.94mg | 6% | |
| Potassium | 220.91mg | 5% | |
| Total Carbs | 65.12g | 22% | |
| Sugars | 43.38g | 174% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 22.3mg | 37% | |
| Iron | 2.1mg | 12% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 180.35 Kcal (755 kJ) | ||
| Calories from fat | 47.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 16% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 3% | |
| Sodium | 69.22mg | 6% | |
| Potassium | 110.05mg | 5% | |
| Total Carbs | 32.44g | 22% | |
| Sugars | 21.61g | 174% | |
| Dietary Fiber | 2.9g | 23% | |
| Protein | 1.92g | 8% | |
| Vitamin C | 11.1mg | 37% | |
| Iron | 1mg | 12% | |
| Calcium | 31.6mg | 6% | |
* 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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