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Raspberry Lemon Pie Recipe

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This recipe for Raspberry Lemon Pie, by , is from The Elgin Womens Service Club Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Edwards Eckstein

Category:
Category:

Ingredients:  
Ingredients:  
Prepared double pie crust (uncooked)

3/4 - 1 cup sugar
1/3 cup flour
5 cups firm raspberries
2 tsp finely shredded lemon peel
milk & sugar (optional)

Directions:
Directions:
Place bottom crust in pie pan. In a large mixing bowl combine sugar and flour. Gently stir in berries, then the lemon peel until well coated. Transfer mixture to pastry lined pie pan. Top berries with top crust lattice form. Brush pastry with milk and sprinkle with sugar if desired. Cover edge of pie with foil to prevent over browning. Bake 375 degrees for 25 minutes. Remove foil and bake 25-30 minutes more or until top is golden brown.

 

 

 

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