AUNT SADIE'S RASPBERRY PIE
I lost my aunt's raspberry pie recipe, and I have searched the web for a similar one without any luck. This is what I can remember of the recipe, and it is terrific. It also works for cherries, but you may want to add food coloring to keep it red. Crust is my standard easy to roll crust.
Provided by songofbernadette
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust.
- Combine flour, sugar, salt. Cut in shortening and butter. Beat together water, egg and vinegar. Add to flour/shortening/butter mixture and mix until dough forms. Separate into four balls. Use two for this pie and freeze the rest for another time.
- Filling.
- Bring raspberries, water, sugar, lemon juice and tapioca to a boil. Add 1/2 tsp almond extract and remove from heat.
- Pie.
- Preheat oven to 425 degrees. Roll one ball of dough into a round circle large enough to fit your pie plate. Line the pie pan. Pour/ladle filling into crust lined pie plate until it is almost full. (You may have more filling than you need depending upon the size of your pie plate.) Roll the second ball of dough into another circle. Place on top of pie and seal edges. You may also lattice the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 45 minutes.
Nutrition Facts : Calories 852.6, Fat 38.6, SaturatedFat 14, Cholesterol 53.8, Sodium 695.6, Carbohydrate 121, Fiber 8.6, Sugar 61, Protein 8.5
RASPBERRY PIE WITH CHAMBORD
Make and share this Raspberry Pie With Chambord recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
- Filling--in a bowl, combine sugar and cornstarch.
- Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
- Transfer filling to pastry-lined pie plate.
- To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
- Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
- Beat in powdered sugar, vanilla, and salt until combined; set aside.
- In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
- Fold in remaining whipped cream.
- Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
- Expect the pie to be juicy.
Nutrition Facts : Calories 258.2, Fat 12.5, SaturatedFat 7.5, Cholesterol 42.3, Sodium 41.1, Carbohydrate 36.6, Fiber 5, Sugar 27.1, Protein 2.2
AUNT SADIE'S BLACKBERRY OR DEWBERRY DUMPLINGS
We used to grow dewberries - they are a small, sweet black raspberry, very prolific, and easy to grow. My Aunt Sadie also grew them, and one time showed me how to make her Dewberry Dumplings. Here is the way I remember it. Adjust the sugar depending on the sweetness of the berries. The key here is the very slow simmer. Serve...
Provided by Susan Feliciano
Categories Other Desserts
Time 50m
Number Of Ingredients 4
Steps:
- 1. First, make up the biscuit dough, and cut into large, flat biscuits. Or separate out the Grands biscuits and press them flatter. Place approximately 2 tablespoons berries in the center of each biscuit and fold the dough around them, sealing and making them into a ball.
- 2. Place remaining berries and the sugar in a medium heavy-bottomed saucepan. Add 3-4 tablespoons water. Heat over medium heat until the mixture comes to a boil, then turn very low so you have a slow simmer. Stir often during this process. You may add up to ½ cup water or so, until you have a nice syrup consistency.
- 3. Drop the dumplings on top of the simmering syrup, cover, and cook very low until dumplings are cooked and just start to dry out. Stir carefully if it appears to be sticking; you don't want to burn the berries. When cooked, stir all the dumplings together to mix with the syrup.
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