Raspberry pie filling

Here's the recipe for the raspberry pie filling. It's from the Better Homes and Gardens cookbook.

5 cups of raspberries, fresh or frozen
3/4 to 1 cup sugar
1/3 cup all-purpose flour
2 teaspoons finely shredded lemon peel or 1/2 teaspoon ground cinnamon (we used the lemon peel)

In large bowl, combine sugar and flour. Stir in berries and and lemon peel. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)