1 single crust pie shell
1 pt. fresh raspberries
3/4 c. sugar
3 tbsp. flour
3/4 c. heavy cream

Prepare dough for single crust 9-inch pie and place in pie pan. Mix together the sugar and flour and sprinkle half the mixture in the pie crust. Place the washed and sorted raspberries on top, then sprinkle the remaining flour and sugar mixture on top of the raspberries. Pour the cream over all. Bake in the center of pre-heated 350 degree oven for 35-40 minutes. Let cool, then chill for a minimum of 2 hours. Best if served the same day.