Heavenly Raspberry Pie Recipes

HEAVENLY RASPBERRY PIE

Steps:

• Prepare pie crust as directed and bake. Set aside.
• In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes.
• Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled.
• Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm.
• Serve with remaining cup of berries and whipped cream.

RASPBERRY ANGEL PIE

Steps:

• Meringue shell:.
• Beat all ingredients together til they are really stiff and glossy.
• Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
• Preheat oven to 400°F, and turn it OFF.
• Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
• The shell will be a pale beige.
• If it has cracked, the oven is too hot.
• If it is tough, the oven was too cool.
• Filling:.
• Add boiling water to the jello powder, stir til powder is dissolved.
• Chill until mixture is consistency of egg whites.
• Mash fresh raspberries slightly.
• Whip cream til stiff and fold both into the jello.
• Chill until mixture holds its shape when dropped from a spoon.
• Spoon into prepared meringue shell.
• Chill for several hours.
• Garnish with sweetened whipped cream and whole raspberries at serving time.
• If desired, raspberries could be substituted with strawberries.

FAVORITE FRESH RASPBERRY PIE

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.

RASPBERRY 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.

RASPBERRY PIE III

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.