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.
RASPBERRY PIE
Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!
Provided by Bake.Eat.Repeat.
Categories Dessert
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 piece, Sodium 82 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RASPBERRY PIE II
I have raspberries growing in my yard, and I think of pie at this time of year.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
- Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 137.9 mg, Sugar 15.2 g
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
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.
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