Open Face Raspberry Pie
1 tablespoon butter
2 cups milk
1 teaspoon salt
2 cups sifted flour
1 quart raspberries
1 cup granulated sugar
Put butter into a 12 x 9-inch pan. Heat in oven until butter is sizzling hot. Be
careful not to burn.
In a separate bowl, beat eggs very well. Stir in milk, salt and flour, making a
very thin batter.
Pour batter into the sizzling hot pan. Sprinkle berries over
top, then sprinkle with sugar.
Bake at 425 degrees F for about 45 minutes. Batter will rise
Makes 12 servings.
Serve with whipped topping or vanilla ice cream.
Journal's Country Cookbook - 1959 edition