GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
GRAPE-GLAZED FRESH BERRY MINI PIES
Steps:
- 1. Preheat the oven to 350°F. 2. Unroll the pie crusts. Cut four 5-inch rounds out of each crust for 12 rounds total. Reserve the scraps for another use. Press each round against the bottom and up the sides of a muffin cup in a muffin tin; you should have a 1/2 inch rim of crust. Decoratively crimp the rims around the tops of the muffin cups. 3. Bake for 7 minutes. Use a spoon to gently press the any puffing spots of crust flat. Continue baking until golden brown and set, 5 to 7 minutes longer. Cool completely in the pan on a wire rack. 4. Meanwhile, pour Farmer's Pick 100% Juice Concord Grape into a small saucepan and zest the lime into the juice. Stir in the sugar. Boil until reduced to a syrupy consistency, about 1/3 cup. Cool to room temperature, stirring occasionally. Squeeze 1 teaspoon lime juice into the syrup. Gently toss with the berries until well-coated. 5. Remove the pie crusts from the muffin tin. Fill each cup with berries. Serve immediately.
GLAZED RASPBERRY PIE
This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside. , In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool. , In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving.
Nutrition Facts :
GLAZED BLACKBERRY PIE
I use the first ripe berries of the season to make this fruity pie.-Monica Gross, Downey, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp., In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling., Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 2g protein.
STRAWBERRY GLAZED PIE
This is a restaurant style strawberry glazed pie. Fresh berries are tossed with a glaze, and then chilled until serving time. This is also good made with peaches, using peach gelatin instead of strawberry.
Provided by Karin Christian
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
- Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
- Chill until well set. Serve topped with whipped cream.
Nutrition Facts : Calories 279 calories, Carbohydrate 52.2 g, Fat 7.8 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 185.5 mg, Sugar 37 g
FRESH BERRY PIE
Provided by Robert Farrar Capon
Categories dessert
Time 4h25m
Yield Makes 6 portions
Number Of Ingredients 6
Steps:
- Put 1 cup of the berries into a blender and puree them.
- Combine the sugar, cornstarch and salt, mix well, add to the water and cook over low heat until thickened (about 10 minutes). Add the pureed berries and stir well. Cool.
- Add the whole berries to the glaze, mix to coat them thoroughly and pour into the pie shell, distributing the berries evenly. Chill the pie for four hours and garnish with whipped cream.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 39 grams
FRESH NO-BAKE FRUIT PIE
Fresh berry fruit pie, a wonderful summer treat. No oven to heat! Serve with a dollop of your favorite whipped cream.
Provided by GOMUM
Categories Desserts Pies No-Bake Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
- Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
- Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 44.2 g, Fat 5.6 g, Fiber 4.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 103.8 mg, Sugar 27.4 g
GLAZED RED BERRY PIE
No need to pop this luscious strawberry and raspberry pie in the oven. Its easy no-bake deliciousness is just what you're looking for on a warm day.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Stir in fruit.
- Fill crust with fruit mixture. Refrigerate 3 hours or until filling is firm.
- Top with COOL WHIP just before serving.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 25 g, Protein 2 g
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