Fresh Raspberry Pie Recipes

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.

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

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.

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.

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.

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.