BLACK RASPBERRY PIE
Nothing tastes more like summer than a fresh baked Wild Black Raspberry Pie or Blackberry Pie!
Provided by Rada Cutlery
Number Of Ingredients 8
Steps:
- Heat oven to 350º F.
- Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into the bottoom of an unbaked pie crust. Moisten pastry edge with water.
- Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush top of pie with milk and sprinkle with sugar.
- Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving
BLACK RASPBERRY PIE
Steps:
- Preheat oven to 425º F (219º C).
- Place bottom pie crust on greased 9-inch pie dish.
- Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl.
- Pour filling onto the pie crust.
- Break up little pieces of butter and place on top of filling.
- Top with pie crust. Fold edges back and below bottom crust so that the filling doesn't pour out during the baking process.
- Make two small cuts to form an "X" right in the middle of the top crust to let steam out during the baking process.
- Mix the egg white with 1 tablespoon of water and brush on to the top of the pie.
- Sprinkle a little brown sugar over the pie and put it in the oven for 35 minutes. Serve with vanilla ice-cream if you like :)
Nutrition Facts : Calories 174 kcal, Carbohydrate 39 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 121 mg, Fiber 8 g, Sugar 25 g, ServingSize 1 serving
JEWEL'S BLACK RASPBERRY PIE
Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.
Provided by RainbowJewels
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
Nutrition Facts : Calories 471.4 calories, Carbohydrate 75.2 g, Cholesterol 12.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 221.2 mg, Sugar 30 g
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
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
WILD BLACK RASPBERRY PIE
We lived in the country when we were first married.One spring I found the biggest black raspberriesI ever seen. So I picked them and cleaned them and decided to make a pie out of them for a family picnic. On the day of the picnic we loaded the pie and everything in the car when we got there my hubby and my brother inlaw were...
Provided by Linda Smith
Categories Pies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Put one crust in pie shell.
- 2. mix flour and. sugar
- 3. Pour over berries mix lightly. Pour into pie shell.Dot wih better.
- 4. Put second shell on top, flute edges cut steam vents.Sprinkle with a little sugar
- 5. Bake in hot oven 425 degrees for 35 to 45 min. Serve warm.
BLACK RASPBERRY PIE
My black raspberry pie recipe can be made with fresh or frozen black raspberries
Provided by Sarah Mock
Categories Dessert Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- 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.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 45 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Nutrition Facts : ServingSize 1, Calories 214 kcal, Carbohydrate 43 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 113 mg, Fiber 6 g, Sugar 29 g, UnsaturatedFat 2 g
BLACK RASPBERRY PIE
If you want a simple and classic pie recipe, this Black Raspberry Pie is it. Blackberries and raspberries are touched with lemon and sugar, all baked in the best pie crust ever.
Provided by Miss AK
Time 4m
Number Of Ingredients 8
Steps:
- If you're making your own pie dough, start by doing that. Here's my recipe.
- After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Just before you're ready to roll out your dough, wash and dry your berries.
- Pour them in a bowl and add the sugar (and honey if using), lemon juice, and tapioca starch. Mix together gently to combine, but be careful not to break apart all of the berries. Set aside.
- Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
- Preheat the oven to 425 degrees F.
- When the dough has chilled again, pour in the berry pie filling. Top the pie as you please (see notes for lattice instructions).
- Brush the cream on the crust. Sprinkle with the coarse sugar or regular sugar.
- Place the pie plate on a baking sheet and cover with foil.
- Bake for 25 minutes before turning the oven down to 350 degrees F. Remove the foil. Bake for an additional 40-45 minutes or until the crust is browned and the filling is bubbling.
- Cool on a wire rack almost completely before serving so the filling can set up.
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CLASSIC RASPBERRY PIE RECIPE - EASY HOMEMADE PIE
From theblackpeppercorn.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 560 per serving
- In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency. In a small bowl, whisk the egg with 2 tbsp of water. Stir into the frour mixture. If needed, add an extra tablespoon or two to the pie dough. The dough should come together but not be too wet. Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least half an hour.
- Roll out half of the pie pastry and lay out in pie plate. Make sure there is enough pastry to have it hang over the edge of the pie plate rim. Press down on all the edges and corners to make sure there are no air pockets. Use a knife to trim any off the pastry that is hanging over the rim of the plate.
- Mix together the raspberries, sugar, tapioca, cinnamon and lemon juice so the raspberries are well coated.
BLACK RASPBERRY CREAM PIE | BETTER HOMES & GARDENS
From bhg.com
4/5 (33)Calories 294 per servingTotal Time 4 hrs 15 mins
- Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.
- In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.
- In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.
BLACK RASPBERRY PIE - FLAKYBAKERS.COM
From flakybakers.com
Reviews 2Estimated Reading Time 7 minsCategory Dessert
- Combine the butter, flour, and sugar in a bowl. Using either a fork or a pastry blender, cut the butter into the dry ingredients until you have a fine crumb mixture. Set aside.
- Place half of the berries in the unbaked pie shell, and sprinkle with 2 tablespoons of lemon juice (or more or less, depending on your taste preference). Cover with half of the crumb mixture. Gently shake the crumb mixture down into the crevices between the berries, turning the pie a couple of times and shaking again to get it well distributed.
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