Favorite Fresh Raspberry Pie Recipe 465 Recipes

FRESH RASPBERRY PIE

Steps:

• In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.

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.

SUMMER FRESH RASPBERRY PIE

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.

FAVORITE FRESH RASPBERRY PIE RECIPE - (4.6/5)

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. Yield: 6-8 servings.