Fresh Raspberry Crumb Pie Food

RASPBERRY CREAM CRUMBLE

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

FRESH RASPBERRY CRUMB PIE

Steps:

• Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
• In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
• Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
• Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
• Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
• Take pie from oven and lower temp to 375°.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch spills.
• Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
• Transfer pie to a wire rack; let cool.
• Serve barely warm or at room temperature with ice cream.

FRESH RASPBERRY PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Add the water and bring to a boil, stirring constantly.
• Cook and stir for 2 minutes.
• Remove from the heat; stir in gelatin until dissolved.
• Cool for 15 minutes.
• Place raspberries in the crust; slowly pour gelatin mixture over berries.
• Chill until set, about 3 hours.
• Garnish with Cool Whip if desired.

FRESH RASPBERRY BARS

Steps:

• Pre-heat the oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.
• Stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter. The mixture will look like damp sand but it will hold together if you pinch it.
• Press half of the mixture into the prepared baking pan. (Make sure to press it firmly)
• Bake for 12 to 14 minutes until it is slightly puffy.
• While the crust is baking, prepare the filling.
• Place the raspberries in a mixing bowl.
• Combine the sugar, cornstarch and lemon zest until well blended. Add the lemon juice to the raspberries then fold in the sugar/cornstarch mixture. Let the raspberry mixture sit for 5 to 10 minutes while the crust bakes down.
• Spread the raspberry filling over the baked crust.
• Sprinkle the remaining oatmeal crumble over the raspberries.
• Bake for 35 to 40 minutes until the raspberry juices are bubbling at the edges and the crumble crust is golden brown.
• Let the raspberry crumble bars cool completely before slicing.

FRESH RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that's left in the bowl over the fruit. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. Sprinkle the crumbs over the berries. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350F.
• Mix the flour, oats, brown sugar and baking powder in a bowl. Stir in the melted butter until it forms a wet crumbly consistency.
• Take about two thirds of the crumble mixture and dump it into an ungreased 13x9 pan.
• Mix together the raspberries, sugar, flour and lemon juice so the raspberries are well coated.
• Spread the raspberry mixture evenly across the crumble base.
• Sprinkle the remaining crumble mixture evenly on top.
• Place in the oven and bake for 30-40 minutes.
• Cool on a wire rack and then cut into squares.

BLACKBERRY RASPBERRY CRUMB PIE

Steps:

• Preheat oven to 375ºF.
• Make the berry filling: Gently combine all ingredients in a large bowl (don't worry the cornstarch will absorb) and set aside.
• Make the crumb topping: Combine all ingredients in a food processor and pulse until crumbly.
• Spoon the berry mixture into your pre-baked pie shell and cover edges of pie crust with foil or a pie shield to prevent the crust from burning. Top with crumb topping. Place on a parchment/foil lined baking sheet and bake for approximately 45-60 minutes or until topping is golden brown.

RASPBERRY CRUMB PIE

Steps:

• Preheat oven to 400 degrees.
• For the filling: In a bowl, combine sugar and cornstarch.
• Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
• For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
• Dot pie with butter and top with crumb mixture.
• Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

FRESH RASPBERRY PIE

Steps:

• Preheat oven to 350.
• FILLING:.
• Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.
• CRUST:.
• Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
• Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.

RASPBERRY CRUMB PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl. In a small bowl, combine the sugar, flour, and cinnamon. Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated. Gently place the raspberries in the pie shell, taking care not to break down the berries. Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving. If you choose, add a dollop of whipped cream to each slice to serve.
• Raspberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

FRESH RASPBERRY PIE

Steps:

• In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
• Press onto bottom and up the sides of an ungreased 9 inch pie plate.
• Bake at 350°F for 18-22 minutes or until edges are golden brown.
• Cool on a wire rack.
• In a saucepan, combine sugar and cornstarch.
• Stir in water until smooth; stir in corn syrup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
• Cool to room temperature, about 30 minutes.
• Add the raspberries; gently stir to coat.
• Spoon into crust.
• Refrigerate until set, about 3 hours.