1 1/2 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 cup butter or margarine
2 tablespoon whipping cream
1/2 cup granulated sugar
3 cup fresh raspberries
----TOPPING----
1 cup granulated sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract
Source: Taste of Home Magazine Aug/Sep/96
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
Stir in cream; pat into a greased 13"x9"x2" 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 375 degrees F. for 40-45 minutes or until lightly browned.
Serve warm or chilled. Store in refrigerator.
Yield: 10-12 servings
From the recipe files of suzy@gannett.infi.net
