Raspberry Pie Recipes

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RASPBERRY PIE III



Raspberry Pie III image

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

1 recipe pastry for a 9 inch double crust pie
4 cups raspberries
1 cup white sugar
2 ½ tablespoons tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
⅛ teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

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

RASPBERRY PIE I



Raspberry Pie I image

With black raspberries being fresh, I have made 2 of these pies this week.

Provided by Susan

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Yield 8

Number Of Ingredients 7

1 quart fresh raspberries
1 ¼ cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  • Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Nutrition Facts : Calories 448.9 calories, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g

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 CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

SUMMER FRESH RASPBERRY PIE



Summer Fresh Raspberry Pie image

This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.

Provided by cpchef

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

½ cup water
4 cups fresh raspberries, divided
2 tablespoons cornstarch
¼ cup cold water
½ cup white sugar
1 tablespoon lemon juice
1 (9 inch) baked pie crust
1 cup whipped cream for garnish
1 teaspoon lemon zest for garnish

Steps:

  • Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
  • Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
  • Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
  • Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g

MY MOM'S RASPBERRY PIE FILLING



My Mom's Raspberry Pie Filling image

My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.

Provided by Ingen

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, plus
1 tablespoon shortening
2 -3 tablespoons cold water
4 cups raspberries, buy them when they're in season and freeze them in two-cup portions
1/2 cup flour
1 cup sugar, if you're using a sweeter berry like strawberries you can cut the sugar

Steps:

  • Preheat oven to 425 degrees.
  • Crust:.
  • Combine flour and salt in a medium bowl.
  • Cut in shortening with either a fork or pastry blender.
  • Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
  • On a lightly floured surface, role the ball of dough out into an 8 inch circle.
  • Repeat above steps to make second crust.
  • Place first crust into pie plate and set second crust aside
  • Filling:.
  • Combine all ingredients in a large mixing bowl.
  • Pour mixture into a 8 inch pie plate lined with one crust.
  • Lay other crust on top, trim edges and minutes.
  • Bake at 425 for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

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

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

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.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

Steps:

  • Spray pan with cooking spray.
  • In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
  • Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
  • Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams

RASPBERRY PIE II



Raspberry Pie II image

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

1 recipe pastry for a 9 inch single crust pie
2 ½ cups raspberries
½ cup packed brown sugar
1 teaspoon cornstarch
1 tablespoon butter
1 egg white

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

JUICY RASPBERRY PIE



Juicy Raspberry Pie image

This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. - Karen Berner, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
FILLING:
5 cups fresh raspberries
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
SUGAR TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 tablespoon 2% milk

Steps:

  • In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 520 calories, Fat 24g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 7g fiber), Protein 6g protein.

VERY RASPBERRY PIE



Very Raspberry Pie image

We live along a 130-year-old railroad track (our house once was a train station) and during a couple weeks every year, it is edged with wild raspberries. I use those raspberries for this incredibly delicious pie. -Kathy Jones, West Winfield, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

RASPBERRY TOPPING:
6 cups fresh raspberries, divided
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
CREAM FILLING:
1 package (8 ounces) cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker crust (9 inches)
Fresh mint, optional

Steps:

  • Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes., Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust., Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. Garnish with mint if desired.

Nutrition Facts : Calories 441 calories, Fat 17g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 206mg sodium, Carbohydrate 70g carbohydrate (54g sugars, Fiber 7g fiber), Protein 4g protein.

RASPBERRY PIE



Raspberry Pie image

Make and share this Raspberry Pie recipe from Food.com.

Provided by Lavender Lynn

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart raspberries, fresh
1 1/4 cups granulated sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 pastry for double-crust pie

Steps:

  • Mix together raspberries, sugar, cornstarch, minute tapioca and water.
  • Mix and let sit while you make your pie crust.
  • Put berries in bottom crust, and put 4-1 T pats of butter on top.
  • Put on top crust and crimp edges.
  • Make slits in the crust to allow the steam to escape.
  • Bake at 425 degrees F for 15 minutes.
  • Reduce heat to 350 degrees F and bake for 45 minutes.

Nutrition Facts : Calories 467.7, Fat 21.7, SaturatedFat 7.5, Cholesterol 15.3, Sodium 317.6, Carbohydrate 66.6, Fiber 4.8, Sugar 36.9, Protein 3.7

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How to Make Raspberry Pie: Bake the pie crust according to package, then cool completely. Meanwhile, add 1 cup of raspberries and 1/2 cup water to a saucepan. Cook over medium heat, stirring often, until raspberries soften, about 5 minutes. Strain raspberries through a fine mesh sieve, into a bowl.
From loseweightbyeating.com


BLACK RASPBERRY PIE RECIPE - SAVORING THE GOOD®
2019-07-05 Heat oven to 425º F. Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps. Roll out the bottom crust and place in a 9" pie plate. Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
From savoringthegood.com


EASY RASPBERRY HAND PIES - MY ORGANIZED CHAOS
2022-04-07 Brush the top of each hand pie with the beaten egg. Bake for 10 minutes. Transfer the pies to a cooling rack with a sheet of parchment paper underneath it. In a bow, combine the milk and confectioners sugar adding more milk for a thinner glaze or more confectioners sugar for a thicker one. Drizzle the icing liberally over each pie.
From myorganizedchaos.net


RASPBERRY PIE | CANADIAN LIVING
2005-07-14 Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
From canadianliving.com


RASPBERRY PIE FILLING - HEALTHY CANNING
2019-02-04 Put the Clearjel in a very large pot along with the sugar, if using sugar. Mix. Add water (or juice) and food colouring if using, and liquid stevia if using instead of sugar. Stir constantly over medium heat until mixture gets quite thick and begins to bubble. Add lemon juice, cook one additional minute.
From healthycanning.com


CLASSIC RASPBERRY PIE | RECIPE | RASPBERRY PIE RECIPE, DESSERT …
RASPBERRY PIE FILLING RECIPE- Quick, easy, homemade from scratch with simple ingredients in 20 minutes. Can be canned. Can use fresh or frozen berries, even black raspberries. Many uses in desserts like pies, tarts, cobblers, crisps, cupcake/ cake filling, waffles/muffins/ pancake topping. From CakeWhiz.com #pie #piefilling #desserts #recipes # ...
From pinterest.ca


RASPBERRY RECIPES - FOOD NETWORK
2022-07-15 Enjoy the unparalleled sweet and tart flavor of raspberry with one of these easy raspberry recipes. Pinterest; Facebook; Twitter; Email; No-Bake Raspberry Pretzel Cups. Mile-High Summer Berry Pie ...
From foodnetwork.com


RASPBERRY PIE | DRISCOLL'S
Directions. PLACE 2 ½ cups flour into bowl of a food processor. ADD 1 teaspoon salt and 1 tablespoon granulated sugar. PULSE to combine ingredients. ADD 1 cup butter. PULSE until mixture resembles coarse oatmeal, about 10 seconds. ADD 1/3 – 1/2 cup ice water, one tablespoon at a time, while PULSING just until dough holds together. Do not ...
From driscolls.com


RASPBERRY PIE RECIPES | TASTE OF HOME
Raspberry Pie Recipes. Looking for recipes for raspberry pie? Taste of Home has the best raspberry pie recipes from real cooks like you, featuring reviews, ratings, how …
From tasteofhome.com


RECIPE FOR RASPBERRY PIE - PARNELLTHECHEF
2020-09-23 Put one 9-inch pie crust in a pie plate. Parbake one 9-inch pie crust at 350 F for 5 minutes. Mix thawed berries with other ingredients for the filling. Pour filling into the parbaked pie shell. Cover with second pie crust, crimp edges, and cut slits to release steam. Sprinkle extra 2 Tablespoons of sugar on top.
From parnellthechef.com


RASPBERRY PIE RECIPES | ALLRECIPES
Indulgent Raspberry Desserts. Easy Summer Pie. 37. Berry Custard Pie. 22. Summer Fruit Tart from Almond Breeze®. 8. Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard. Summer Fresh Raspberry Pie.
From allrecipes.com


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