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.
RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
RASPBERRY PIE
Make and share this Raspberry Pie recipe from Food.com.
Provided by Lavender Lynn
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together raspberries, sugar, cornstarch, minute tapioca and water.
- Mix and let sit while you make your pie crust.
- Put berries in bottom crust, and put 4-1 T 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 for 15 minutes.
- Reduce heat to 350 degrees F and bake for 45 minutes.
Nutrition Facts : Calories 467.7, Fat 21.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 317.6, Carbohydrate 66.6, Fiber 4.8, Sugar 36.9, Protein 3.7
RASPBERRY PIE
Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!
Provided by Bake.Eat.Repeat.
Categories Dessert
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 82 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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.
BLACKBERRY PIE
While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
- Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
- Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
CLASSIC RASPBERRY PIE
A classic pie that's been around so long the original was handwritten on personalized stationery. This pie is tart enough to take a scoop of sweet ice cream without becoming cloying. I've amended it to include the frozen fruit option.
Provided by Charmian Christie
Categories Baked Goods
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F and place a rack on the bottom of the oven. Line a 9-inch pie plate with your favourite pastry. Instead of a top crust, use a small cookie cutter and cut out shapes to be placed on top of the filling before baking.
- Combine sugar, flour, tapioca and lemon zest in a large bowl. Add the raspberries and toss lightly. Try to not break the fruit up. Spoon the filling into the pie shell. Sprinkle with lemon juice. Dot with butter. Place the pastry cutouts over the filling.
- Bake the pie on bottom rack of the oven for 40 to 45 minutes. The crust should be golden brown and the filling bubbling.
- Allow pie to cool. Serve warm or room temperature. Vanilla ice cream is a perfect accompaniment. Eat this pie the day it is made. (Like that's gonna be an issue.)
BLACK RASPBERRY PIE
My black raspberry pie recipe can be made with fresh or frozen black raspberries
Provided by Sarah Mock
Categories Dessert Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 45 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Nutrition Facts : ServingSize 1, Calories 214 kcal, Carbohydrate 43 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 113 mg, Fiber 6 g, Sugar 29 g, UnsaturatedFat 2 g
MY MOM'S RASPBERRY PIE FILLING
My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.
Provided by Ingen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Crust:.
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
- Filling:.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2
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- Prepare Perfect Pie Crust and divide dough in half. Roll out one half and fit it inside the pie dish, cutting off the excess crust.
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- For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Toss until combined. (If using frozen raspberries, let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well.)
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