Farmers Market Raspberry Pie Quick Easy Food

FARMER'S MARKET RASPBERRY PIE (QUICK & EASY)

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Place bottom crust in pie pan. Add berries to bottom crust.
• 3. Mix sugar, salt and cornstarch and sprinkle over berries.
• 4. Cover with lattice crust. Cover edges with foil, if desired.
• 5. Turn oven down to 350 degrees and place pie in the oven. Bake approximately 45-50 minutes.

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
• Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
• Place the raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

RASPBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
• Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
• Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

FARMER'S MARKET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Steam cauliflower and broccoli 7 minutes; immerse into ice water; drain.
• Combine cauliflower, broccoli, red bell pepper, green onions, tomatoes, and mushrooms in mixing bowl.
• Stir together basil, vinegars, and Splenda.
• Adjust Splenda to taste.
• Pour dressing over salad and allow to sit at least 30 minutes, stirring occasionally.