Fruit And Raspberry Jelly Pie On A Crispy Biscuit Crust Recipes

RASPBERRY JELLO PIE

Steps:

• Heat water in a med. saucepan over medium heat.
• Add in sugar, jello and cornstarch.
• Simmer and stir until thick.
• Arrange berries in even layer over crust.
• Pour jello mixture over top.
• Chill several hours until firm.
• Serve with whipped cream.

FRUIT AND RASPBERRY JELLY PIE ON A CRISPY BISCUIT CRUST

Steps:

• For the biscuit crustCombine the biscuits, butter and sugar in a deep bowl and mix well.Transfer the mixture into a 150 mm. (7") diameter loose bottom flat pie dish and press it lightly using the back of a spoonRefrigerate for 30 minutes or till firm. Keep aside.
• For the fillingBoil 1½ cups of water in a deep non-stick pan, add the raspberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Cool slightly while stirring continuously. Add the pineapple and mix well.Pour the above mixture immediately on the biscuit crust and refrigerate for 1 hour or till firm.
• How to proceedCut into 6 equal wedges and serve immediately.

NO-BAKE RASPBERRY PIE

Steps:

• Bring crushed raspberries and water to a simmer in a saucepan. Simmer for 2 to 3 minutes. Strain and return 1 cup liquid to the pan.
• Whisk sugar, cornstarch, and salt together in a small bowl. Add to the 1 cup liquid, whisking to combine. Bring to a boil over medium heat and cook, whisking constantly, until thick and clear, about 1 minute. Remove from heat and cool slightly, 10 to 15 minutes. Stir in lemon juice.
• Heap fresh raspberries into pie shell. Pour glaze over top. Chill until set, 1 to 2 hours.

JACKIE'S OLD-FASHIONED RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Crush 1 cup raspberries with a fork. Place crushed berries in a 1-cup liquid measuring cup and add enough water to bring back to 1 full cup.
• Combine sugar and cornstarch in a saucepan. Stir in raspberry-water mixture and bring to a boil. Cook, stirring occasionally, until thick, about 2 minutes. Reduce heat to a simmer. Stir in remaining 3 cups raspberries; remove from heat and allow to cool.
• Meanwhile, combine oats, flour, brown sugar, and baking soda in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs.
• Press 1/2 of the crumb mixture into the bottom of the prepared baking dish. Spread the raspberry mixture on top and sprinkle with the remaining crumb mixture.
• Bake in the preheated oven until the top is golden brown, 25 to 30 minutes.

RASPBERRY PASTRY ROLL-UPS

Steps:

• Unroll piecrust onto countertop. Spread 4 tbs jam over piecrust leaving a 1/2 inch borderat the dough's edge.
• Using a pastry wheel or pizza cutter, CUT piecrust into 16 wedges.
• Starting at outer edge of pastry, roll wedges into crescents. Place on parchment-lined baking sheet and bake for 15-20 minutes at 375*. Or until lighty browned.
• Sprinkle with powdered sugar if desired. ***Because of the nature of jam or jelly the filling will ooze out a little bit while baking, but this shouldn't affect the taste or presentation of the pastry.***.

MAGGIE'S FRESH RASPBERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
• Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
• Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

RASPBERRY/ JELLO-PIE WITH SUGAR COOKIE CRUST

Steps:

• Heat oven to 350^. Cut cookie dough in 1/2, remove wrapper. Using 2 deep 9-inch pie plates; place 1/2 of the cookie dough in each dish.
• Using ice cube in a plastic bag or just your finger tips, spread cookie dough evenly in the pie dishes up the sides and on the bottom;to form an even crust.
• Bake in the oven for about 18 minutes, until you see it is turning light brown on the edges.Remove from oven and let cool for 5 minutes on cooling rack.Then place in the refrigerator while preparing the filling.( dough will look puffy and uncooked , but is is cooked).
• Combine milk and lemon pudding in a medium bowl.Whisk until it starts to thicken. set aside. Make jello mixture.
• Stir boiling water into gelatin in a large bowl until dissolved ;about 2 minutes. Add frozen raspberries.
• Stir until raspberries thaw and gelatin becomes thick. Remove cookie crusts from refrigerator and spread 1/2 the red raspberry jam into the bottom of each cookie shell.
• Ladle equal amounts of jello mixture into each pie. Spread 1/2 the lemon pudding on top of each pie. Then 1/2 the whipped topping on each then 1 crushed cookie on each pie. Chill for at least 4 hours.
• Spread on pudding.Then Thawed topping, and cookie crumbs...and a dab of red raspberry jam in center. This can also be made in a 9x13-inch baking dish using the full recipe.