Red 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

RED RASPBERRY PIE



Red Raspberry Pie image

Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups plus 1/2 teaspoon sugar, divided
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
6 cups fresh raspberries
1 teaspoon lime juice
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 teaspoon 2% milk

Steps:

  • In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.

Provided by NcMysteryShopper

Categories     Pie

Time 1h5m

Yield 1 Pie

Number Of Ingredients 15

2 cups flour
1 cup cake flour
1 cup Butter Flavor Crisco
1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1/3 cup ice water
1 (10 ounce) package red frozen raspberries (reserve juice)
2 cups of canned sour pitted cherries (drained, juice saved)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1/4 teaspoon salt
milk (to top the crust)
sugar (to top the crust)

Steps:

  • Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
  • Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
  • Preheat oven to 350°.
  • Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
  • In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
  • Add cherries and cook over medium heat until thick and clear. Remove from heat.
  • Add melted butter to the raspberries and very gently fold raspberries into saucepan.
  • Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
  • Bake 350° for about 45 minutes.

Nutrition Facts : Calories 5065.2, Fat 237.4, SaturatedFat 99.5, Cholesterol 361.9, Sodium 2071, Carbohydrate 691.6, Fiber 25.8, Sugar 262.8, Protein 49.4

RED CURRANT AND RASPBERRY PIE



Red Currant and Raspberry Pie image

The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 ten-inch pie

Number Of Ingredients 12

All-purpose flour, for work surface
Pate Brisee for Red Currant and Raspberry Pie
1 large egg
1 tablespoon milk
2 cups fresh red currants (about 10 ounces), stems removed
2 cups fresh raspberries (about 8 ounces
1/4 cup instant tapioca
Grated zest of 1 lemon (about 2 teaspoons)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces
Coarse sanding sugar, for sprinkling (optional)

Steps:

  • On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
  • Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
  • Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
  • Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.

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.

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

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