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
RASPBERRY PIE WITH CHAMBORD
to choose the best berries make sure you choose berries without soft spots discoloration or mold. Berry should not stick together when you tilt the box if they are free of mold. Do not wash berries until ready to use. Refrigerate unwashed and untrimmed berries in a single layer in a moisture proof container. Store berries, raspberries, blackberries boysen- berries and strawberries in the refrigerator for 2 to 3 days. Store blueberries in a single layer in a moisture proof container for up to five days.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Pies
Number Of Ingredients 11
Steps:
- preheat oven to 375°. Prepare pastry for single crust pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12 inch circle. Wrap pastry circle around rolling pin, unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
- For filling, in a large bowl mix granulated sugar and cornstarch. Add 5 cups raspberries and Chambord; toss gently to coat. If using frozen raspberries, let mixture stand about 45 minutes or until berries or partially thawed but still icy.. Transfer filling into pastry lined pie plate.
- To prevent over Browning, cover edges pie with foil. Bake for 30 minutes, or if frozen berries are used bake for 50 minutes. Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.
- Before serving, in a medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until mixed. Set aside. In another medium bowl beat cream on medium speed until soft peaks form, tips curl. 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. If desired, sprinkle with additional raspberries. Makes eight servings.
- pastry for single crust pie: in medium bowl, stir together 1 1/4 cup flour and 1/4 teaspoons salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture. Toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, 4 to 5 tablespoons total, until all of the flour mixture is moistened. Shape into a ball.
RASPBERRY CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
- Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
- In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
- Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.
RASPBERRY PIE III
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
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
JUICY RASPBERRY PIE
This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. - Karen Berner, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 520 calories, Fat 24g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 7g fiber), Protein 6g protein.
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RASPBERRY PIE WITH CHAMBORD - BETTER HOMES & GARDENS
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Servings 8Calories 474 per servingTotal Time 40 mins
- Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
- For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
- Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
- Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.
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