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.
Yield 8 Number Of Ingredients 7 Steps:
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe). Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Time 1h10m Number Of Ingredients 8 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.
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.
Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
Time 1h30m Yield 12 Number Of Ingredients 9 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 8 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.
Time 1h25m Yield 8 servings. Number Of Ingredients 17 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.
Yield 4 servings Number Of Ingredients 5 Steps:
Spray pan with cooking spray. In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside. Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar. Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.
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.
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water., Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes., Meanwhile, for filling, beat the cream cheese, whipped topping and confectioners’ sugar in a small bowl. Spread in bottom of crust., Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours., Store in the refrigerator. Garnish with mint if desired.
More about “raspberry pie recipes”
Time 1h45m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. Put berries in bottom crust, and put 4-1 T pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes.
