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Ingredients
- Unbaked pastry for a single crust 9" pie (see below)
- 6 c. fresh raspberries (or possibly 3 1/2 c. frzn, packed berries)
- 1 c. sugar
- 1/4 c. quick cooking tapioca
- 1/2 teaspoon grnd cinnamon
- 1/4 teaspoon salt
- 1 c. lowfat sour cream
Directions
- Drain berries. In a small bowl, mix sugar, tapioca, cinnamon and salt. Stir in lowfat sour cream; let stand 15 min to soften tapioca. Put 4 1/2 c. raspberries into pastry shell; reserve remaining berries for garnish. Pour lowfat sour cream mix proportionately over raspberries in pastry shell. Set pie in a foil lined 10 x 15 inch pan.
- Bake in 400 degree oven on the lowest rack till filling is bubbly and surface browned, 45-55 min. If rim begins to darken excessively, drape with strips of foil. Let cold, then pile remaining berries on top of pie. Can make ahead and chill for a day. Can also be frzn. 8-9 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 1900 | |
| Calories from Fat 533 | 28% |
| Total Fat 60.63g | 76% |
| Saturated Fat 29.2g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1001mg | 42% |
| Potassium 1493mg | 43% |
| Total Carbs 338.76g | 90% |
| Dietary Fiber 47.6g | 159% |
| Sugars 240.9g | 161% |
| Protein 19.95g | 32% |
