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.
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
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
RASPBERRY CRUMB BARS
Looking for a flavorful dessert? Then enjoy these crumb bars baked using oats, hazelnuts and raspberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
- In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
- Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
- Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 9 g, TransFat 0 g
RASPBERRY FILLING
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
Provided by Alisa Provost
Categories Desserts Fillings Fruit Fillings
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g
JUICY RASPBERRY PIE
This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. - Karen Berner, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 520 calories, Fat 24g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 7g fiber), Protein 6g protein.
RASPBERRY PIE FILLING
Make and share this Raspberry Pie Filling recipe from Food.com.
Provided by Diana Adcock
Categories Low Protein
Time 1h10m
Yield 5 pints
Number Of Ingredients 5
Steps:
- *Note, recipe calls for Clearjel-red and blue food coloring optional.
- Prepare canner, jars and lids.
- In a large stainless saucepan combine sugar and Clearjel.
- Whisk in water.
- Add blue and red food coloring if using, a few drops at a time to achieve desired color.
- Bring to a boil over medium high heat, stirring constantly.
- Add lemon juice.
- Return to a boil and cook for 1 minute.
- Reduce heat to low quickly folding in raspberries.
- Return to a boil over medium high heat stirring frequently.
- Once boil is achieved remove from heat.
- Ladle filling into clean hot jars leaving 1 inch headspace.
- Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
- Repeat.
- Place jar in canner and cover.
- Bring to a boil and process for 30 minutes.
- Turn off canner, remove lid and let jars stand in canner 5 minutes.
- Remove jars, let cool then store.
RHUBARB RASPBERRY PIE
Steps:
- Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
- Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
- Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
- Preheat oven to 425°F.
- In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
- Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
- Serve pie with ice cream.
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- Carefully stir together raspberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
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- Pour the water, sugar salt and cornstarch into a medium size saucepan and whisk together until smooth and no lumps appear.
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- To make the crust: Whisk together the flour, buttermilk powder, sugar, salt and baking powder in a medium bowl.
- Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
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- Place the fruit a batch or two at a time in boiling water. Let water return to the boil, then boil 1 minute. Get fruit out right away, and put in a covered bowl or pot to keep warm. Repeat until all fruit has been blanched.
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- In a bowl combine butter and cake mix. I like to use an electric mixer for this, but a fork will work too.
- Spread cake mix mixture over pie filling. Bake at 350 degrees for approximately 45 minutes until the topping becomes a nice golden brown crust.
RASPBERRY FILLING FOR CAKE, PIES, TARTS, DESSERTS, PASTRY ...
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- In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some raspberries whole.
- Combine the remaining water with cornstarch. Add it to the raspberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while. Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
- At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.
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- To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
- To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.
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- Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
- Add the raspberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined. If using frozen raspberries, make the filling with the raspberries as they're frozen (do not defrost the raspberries first).
- Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
- Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
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- Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.
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- Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.
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- In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency. In a small bowl, whisk the egg with 2 tbsp of water. Stir into the frour mixture. If needed, add an extra tablespoon or two to the pie dough. The dough should come together but not be too wet. Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least half an hour.
- Roll out half of the pie pastry and lay out in pie plate. Make sure there is enough pastry to have it hang over the edge of the pie plate rim. Press down on all the edges and corners to make sure there are no air pockets. Use a knife to trim any off the pastry that is hanging over the rim of the plate.
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