Raspberry Pie Recipe For Valentines Day

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RASPBERRY PIE



Raspberry Pie image

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

1/2 recipe Perfect Pastry (or enough pastry for one double crust)
5 cups raspberries (fresh or frozen)
3/4 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon lemon juice
pinch nutmeg
1 large egg
1 tablespoon water

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 VALENTINES



Raspberry Valentines image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 store-bought pound cake
1 pint raspberries
2 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled whipping cream

Steps:

  • Slice pound cake into 4 (1-inch) slices. With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
  • In a medium bowl combine 1/2 the raspberries and the sugar. Crush berries with a fork. Add remaining raspberries to the bowl. Add the lemon juice and mix well. Whip chilled cream until the soft peak stage.
  • Using 2 dessert plates, place 1 heart on each plate. Pour 3/4 of the raspberry mixture over each cake. Cover cakes with another pound cake heart. Top with whipped cream and remaining raspberry mixture.

GLAZED RASPBERRY PIE



Glazed Raspberry Pie image

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

5 cups fresh raspberries, divided
1 cup water, divided
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 tablespoon 2% milk
1 pastry shell (9 inches), baked

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 :

NO-BAKE RASPBERRY PIE



No-Bake Raspberry Pie image

To this day, Jan's raspberry pie is my favorite thing about summer! This no-bake treat always brings back memories of going out and picking raspberries for the pie!

Provided by Jan Nelson

Categories     No-Bake Pies

Time 1h35m

Yield 8

Number Of Ingredients 8

1 cup crushed fresh raspberries
¾ cup water
1 cup white sugar
3 tablespoons cornstarch
⅛ teaspoon salt
1 teaspoon lemon juice
4 cups fresh raspberries, or as needed
1 (9 inch) baked pie shell

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.

Nutrition Facts : Calories 227 calories, Carbohydrate 44.5 g, Fat 5.6 g, Fiber 5.4 g, Protein 1.4 g, SaturatedFat 1.7 g, Sodium 139.2 mg, Sugar 29.3 g

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