Raspberry Coffee Pie Recipes

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
• Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
• Place the raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

FRESH RASPBERRY COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
• In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
• Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

COFFEE CAKE WITH RASPBERRY FILLING

Steps:

• In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray. , In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl. , In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

THEY WON'T KNOW RASPBERRY COFFEE CAKE

Steps:

• In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
• Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
• Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
• Combine the brown sugar and raspberries; sprinkle over batter.
• Spoon the remaining batter over the top.
• Sprinkle with almonds.
• Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
• Cool for 10 minutes before removing from pan to a wire rack.
• In a small bowl, combine the glaze ingredients.
• Drizzle over coffee cake.
• Serve warm or at room temperature.