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1½ cup Flour
½ teaspoon Salt
½ cup Butter
2 tablespoon Cream
½ cup Sugar
3 cup Raspberries, Fresh
*** TOPPING ***
1 cup Sugar
1 tablespoon Flour
2 Eggs, Beaten
1 cup Cream
1 teaspoon Vanilla
In a bowl, combine 2/3 flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13x9x2 baking pan. Combine the sugar and remaining flour, sprinkle over crust. Arrange raspberries over crust.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at 375f for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.
½ teaspoon Salt
½ cup Butter
2 tablespoon Cream
½ cup Sugar
3 cup Raspberries, Fresh
*** TOPPING ***
1 cup Sugar
1 tablespoon Flour
2 Eggs, Beaten
1 cup Cream
1 teaspoon Vanilla
In a bowl, combine 2/3 flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13x9x2 baking pan. Combine the sugar and remaining flour, sprinkle over crust. Arrange raspberries over crust.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at 375f for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.
