SUMMER FRESH RASPBERRY PIE
This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.
Provided by cpchef
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g
SUMMER BERRY CARPACCIO
Steps:
- Cut and arrange the fruit: Arrange four 9-inch serving plates on a work surface. Place the strawberries, hulled-tops down, on a cutting board. Cut each strawberry into thin slices and lay them in a single layer on the plates. Save any strawberry scraps or unevenly cut pieces in a medium bowl. Intersperse the raspberry halves in the gaps on the plates. Reserve any raspberries that are too soft in the bowl with the strawberry scraps. Refrigerate the plates of berries.
- Make the dressing: Press down on the berry scraps with the back of a spoon as if you were muddling fruit for a drink. Whisk together the cranberry juice, olive oil, honey and ginger in a small bowl along with the zest and juice of the lime. Add to the berry scraps and taste for seasoning.
- Serve: Remove the plates from the fridge, then drizzle the dressing over the fruit and sprinkle with a light, even layer of the sugar. Garnish with the basil and serve.
SUMMER BERRY PIE
Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken., Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.
Nutrition Facts : Calories 282 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
SUMMER IS HERE TRIPLE BERRY PEACH PIE
The best part of summer is the fresh, juicy fruit available in grocery stores or farmers' markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams 'summer is here!'
Provided by krista v.
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
- Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
- Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
- Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 72.1 g, Cholesterol 7.6 mg, Fat 18.4 g, Fiber 7.1 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 267.8 mg, Sugar 38.1 g
SUMMERTIME RASPBERRY SALAD
Barbara Lopshire of Holland, Michigan adjusted her mother-in-law's fruity and refresing recipe to her and husband Cory's tastes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette.
Nutrition Facts :
SUMMERTIME RASPBERRY PEACH ICED TEA
Super super easy! This is for an iced tea maker but I will include instructions on how to do it traditionally as well! Chill time is not included in prep or cook time!
Provided by SarahBeth
Categories Beverages
Time 20m
Yield 1 pitcher, 12 serving(s)
Number Of Ingredients 5
Steps:
- WITH AN ICED TEA MAKER:.
- Place splenda and fruits in the bottom of the iced tea pitcher.
- OMIT the ice!
- Make iced tea according to your tea makers directions.
- After the brew cycle is done, let tea and fruits sit for about ten minutes, DO NOT STIR YET!
- After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
- Let chill at least two hours.
- Remove fruit if you like but we think it is pretty!
- Serve over ice.
- WITHOUT AN ICED TEA MAKER:
- In a small pot, bring water to a rolling boil, remove from heat add tea bags and let steep covered for 10-15 minutes.
- Meanwhile, place the splenda and fruit in a large pitcher.
- After tea is done steeping, remove tea bags and gently bring tea to a simmer. Remove from heat and slowly and gently pour over fruit and splenda.
- After ten minutes, add enough cool water to fill pitcher or until it tastes good to you.
- Let chill at least two hours.
- Remove fruit if you like but we think it is pretty!
- Serve over ice.
RASPBERRY SUMMER SENSATION DESSERT
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
- Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
- Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1
JAYME'S SWEET SUMMER BERRY DESSERT
Do you ever buy too much of fresh strawberries, blueberries, or raspberries in the summer simply because they look so rich and sweet? Me too! So I invented this concoction to avoid the tragedy of having to throw out rotten, wasted berries! Perfect for large gatherings, picnics (bring wet-naps/wipes, trust me) or appetizer-type parties! Very simple to make! Everyone loved it the first time I made it. You can also substitute blackberries, banana slices, or an appropriate fruit of your choice. Careful with the blueberries though, they may stain!
Provided by JAYMOOSE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In a bowl, mix the frozen whipped toping and sweetened condensed milk. Gently fold in 1 3/4 cup blueberries, 1 3/4 cup strawberries, and 1 3/4 cup raspberries. Top with remaining blueberries, strawberries, and raspberries. Garnish with mint, and chill until ready to serve.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 20.7 g, Cholesterol 4 mg, Fat 8.4 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 6.8 g, Sodium 22.3 mg, Sugar 17.4 g
SUMMER BERRY PIE
Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.
Provided by icetea
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
- Add the sugar and pulse to combine.
- Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
- Transfer the crumbs to a 9-inch glass pie plate.
- Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
- Use your thumb to square off the top of the crust.
- Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
- For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
- In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
- Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
- Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
- Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
- While the puree is cooling, place the remaining berries in a medium bowl.
- Heat the jelly in a second small saucepan over low heat until fully melted.
- Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
- Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
- Distribute the glazed berries evenly over the puree and gently press them into the puree.
- Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
- For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
- Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
- Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
- Cut the pie into wedges and serve with whipped cream.
Nutrition Facts : Calories 345.8, Fat 19.5, SaturatedFat 11.6, Cholesterol 59.8, Sodium 99.2, Carbohydrate 43.1, Fiber 5.1, Sugar 29.2, Protein 2.4
BELLINI PEACH RASPBERRY ICED TEA
Make and share this Bellini Peach Raspberry Iced Tea recipe from Food.com.
Provided by gailanng
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a 12-ounce glass with ice and add tea. Stir in syrups and garnish with mint and a raspberry.
Nutrition Facts : Calories 2.3, Sodium 6.9, Carbohydrate 0.7
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