My Moms Raspberry Pie Filling Recipes

RASPBERRY PIE

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.

MY MOM'S RASPBERRY PIE FILLING

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.

OLD FASHIONED RASPBERRY PIE

Steps:

• Mix together the flour and salt in a large bowl.
• Chop the butter into 1/4" pieces and toss into the flour.
• Using two knives or a pastry cutter, cut the butter into the flour until pea sized pieces remain.
• Mix together the egg, and vinegar in a glass measuring cup.
• It should be around 1/4 cup all mixed together. Now add the very cold water until it makes 1/2 cup.
• Slowly add a few tablespoons at a time to the flour mixture and using a fork, whisk into the flour. [b]See note[/b]
• Mix until the dough comes together but is still a little shaggy or in other words, pulls together when you squeeze it into a fist.
• Cut the dough ball into two pieces.
• Lay a little saran wrap out and place each piece of dough on the plastic wrap, and wrap tightly.
• Place in the freezer for 20-30 minutes to rest.
• Roll the dough out on a lightly floured surface.
• Gently place the rolling pin at one end of the dough and pull the edge up over the pin and roll over the remaining dough so it's wrapped around the rolling pin.
• Carefully unroll the dough over a pie dish, lifting the edges and allowing the dough to fall into the bottom of the plate rather than stretching and pushing it into place.
• At this point, you could blind bake the bottom crust at this point if you desire. *see note
• Combine sugar, flour, cinnamon and berries in mixing bowl.
• Fold gently to combine.
• Pour into pastry and dot with 2 TBSP. butter.
• Place top pastry over berries and seal and cut slits in top. (I usually brush the top with a little milk and sprinkle with cinnamon sugar. The milk makes it bake with a golden brown color.)
• Bake at 450 for 10 minutes and then reduce temp. to 375 for 20-25 minutes.
• Allow to cool before slicing.

RASPBERRY PIE FILLING

Steps:

• *Note, recipe calls for Clearjel-red and blue food coloring optional.
• Prepare canner, jars and lids.
• In a large stainless saucepan combine sugar and Clearjel.
• Whisk in water.
• Add blue and red food coloring if using, a few drops at a time to achieve desired color.
• Bring to a boil over medium high heat, stirring constantly.
• Add lemon juice.
• Return to a boil and cook for 1 minute.
• Reduce heat to low quickly folding in raspberries.
• Return to a boil over medium high heat stirring frequently.
• Once boil is achieved remove from heat.
• Ladle filling into clean hot jars leaving 1 inch headspace.
• Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
• Repeat.
• Place jar in canner and cover.
• Bring to a boil and process for 30 minutes.
• Turn off canner, remove lid and let jars stand in canner 5 minutes.
• Remove jars, let cool then store.