Raspberrypie Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
• Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
• In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
• Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

Steps:

• For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
• For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
• Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
• Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
• To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

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.

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

Steps:

• Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds.

Steps:

• Crush 1 cup berries; add enough water to measure 1 cup.
• In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat, stir in remaining berries.
• Cool.
• In bowl, combine oats, flour, brown sugar and baking soda.
• Cut in butter to make crumbs.
• Press half into a greased 9x9 baking dish.
• Spread with berries.
• Sprinkle with remaining crumbs.
• Bake at 350* for 25 minutes.

Steps:

• For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
• For Muffins: Preheat oven to 400º.
• Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
• Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
• Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
• Fold in the raspberries being careful not to break up the berries too much.
• Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
• Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

Steps:

• In a bowl combine flour and confectioners sugar, cut in butter until crumbly. Press onto bottom and sides of a ungreased 9 inch pan.
• Bake at 350°F for 22 minutes or until edges are golden brown. Cool on wire rack.
• In a saucepan,combine sugar and cornstarch.
• Stir in water until smooth, then stir in corn syrup. Bring to a boil. Cook and stir for 2 minutes or until thick.
• Remove from heat.Stir in gelatin and vanilla until gelatin is dissolved.
• Cool to room temp,about 30 minutes. Add raspberries, stirring gently to coat.
• Spoon into crust. Refrigerate until set, about 3 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Steps:

• Prepare and bake pie crust as per directions on package or recipe. Cool completely.
• For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
• Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
• Add gelatin. Stir until dissolved.
• Stir in raspberries.
• Refrigerate until slightly thickened.
• For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 teaspoon salt in medium bowl.
• Beat at medium speed of electric mixer until smooth.
• Beat in whipped cream.
• Spread half of cream mixture in bottom of cooled baked pie crust.
• Top with half of raspberry mixture.
• Repeat layers.
• Refrigerate 1 hour.
• For drizzle, combine chocolate and shortening in small microwave-safe bowl.
• Microwave at 50% (MEDIUM) for 1 minute. Stir.
• Repeat until melted and smooth.
• (Or, melt on rangetop in small saucepan on very low heat.)
• Stir in 3/4 cup confectioners' sugar and 1/8 teaspoon salt until fine crumbs form.
• Stir in milk, a little at a time, until mixture is of desired consistency.
• Drizzle over raspberry layer and edge of crust.
• Refrigerate at least 1 to 2 hours before serving.

Steps:

• Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.