MAGGIE'S FRESH RASPBERRY PIE
What a wonderful way to use fresh raspberries... other than picking them straight off the shrub and into your mouth! I love to serve this light, fresh dessert with freshly whipped cream.
Provided by Robin C
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
- Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
- Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 48.9 g, Cholesterol 5.7 mg, Fat 9.3 g, Fiber 3.5 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 151.1 mg, Sugar 33 g
MAGGIE'S SHEPHERD'S PIE
Make and share this Maggie's Shepherd's Pie recipe from Food.com.
Provided by Maggies Cooking
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Boil potatoes in salted water approximately 20 min or until knife enters with ease. Drain, add butter, salt and pepper, and mix with electric mixer. Add sour cream and half and half, mix with electric mixer until smooth.
- Dissolve the bullion cube in the ½ cup water, and put a side.
- In a large skillet brown the ground beef, add the onion, garlic, pepper, adoba seasoning, mesquite and basil. Cook on medium-high heat until onion starts to turn clear, then add the remaining vegetables, simmer for a few minutes while adding the burgundy and the dissolved bullion cube. Simmer all together another 5 minutes or so while the oven comes to temp (350).
- In a 9x13 glass pan spread the meat mixture evenly, carefully spoon the mashed potatoes over the top making sure not to mix in the meat mixture while spreading it evenly over the top.
- Bake for about 20min or until bubbling, broil for an additional 5min if you want a slightly crunchy browned top.
Nutrition Facts : Calories 864.7, Fat 36.2, SaturatedFat 17.1, Cholesterol 135.4, Sodium 728.9, Carbohydrate 94.1, Fiber 12.4, Sugar 6.1, Protein 40
FRESH RASPBERRY PIE
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
FAVORITE FRESH RASPBERRY PIE
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.
FRESH RASPBERRY PIE
Make and share this Fresh Raspberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330.7, Fat 10.4, SaturatedFat 2.1, Sodium 295.1, Carbohydrate 58.1, Fiber 5.9, Sugar 39.4, Protein 3.8
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