Fresh Raspberry Lattice Pie Food

FRESH RASPBERRY PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. 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.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

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 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.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE

Steps:

• Heat oven to 400°F.
• Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
• Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

RITA'S RASPBERRY RHUBARB LATTICE PIE

Steps:

• Preheat oven to 350 degrees.
• On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
• Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
• In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
• Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.

FRESH RASPBERRY LATTICE PIE

Steps:

• 1. In medium saucepan, combine raspberries, sugar, cornstarch and salt. Cook over medium heat for about 15 minutes or until mixture boils and thickens, stirring constantly. Refrigerate 1 hour or until completely cooled.2. Prepare pie crust for two-crust pie using 9-inch pie pan. Heat oven to 425°F. Pour filling into crust-lined pan. Dot with margarine.3. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim edges and flute. With any remaining crust, form small pea-sized balls place over crossings in lattice pattern.4. Bake at 425°F. for 35 to 45 minutes or until golden brown. If desired, sprinkle with powdered sugar before serving.TIP:* Frozen whole raspberries, thawed and well drained, can be substituted for fresh raspberries.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 420 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 15 mg 5% * Sodium: 240 mg 10% * Total Carbohydrate: 70 g 23% * Dietary Fiber: 4 g 16% * Sugars: 38 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 20% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 4 Fruit, 3 Fat or 4 1/2 Carbohydrate, 3 Fat

BLUEBERRY RASPBERRY LATTICE PIE

Steps:

• Heat oven to 425°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
• Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
• Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.