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.
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.
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.
CONTEST-WINNING RASPBERRY CREAM PIE
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.
STRAWBERRY RASPBERRY PIE
"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack., In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes., Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.
Nutrition Facts :
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. 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 even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g 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
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