OPEN FACE RASPBERRY PIE

Source: Farm Journal's Country Cookbook - 1959 edition

1 T. butter
3 eggs
2 C. milk
1 tsp. salt
2 C. sifted flour
1 qt. raspberries
1 C. 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 425ºF for about 45 minutes. Batter will rise then fall.
Makes 12 servings.

Serve with whipped topping or vanilla ice cream.