Open Face Raspberry Pie

Source: Farm Journal's Country Cookbook - 1959 edition

1 tablespoon butter
3 eggs
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 then fall. Makes 12 servings.

Serve with whipped topping or vanilla ice cream.