Anyone have a recipe for Raspberry pie?

Answer 1

you'll need a prepared graham cracker crust.
Buy the one that says "2 extra servings"...I think it's by Keebler.

Next you'll need 2 pints of either fresh or frozen raspberries...........a bit more is fine too but don't skimp.

In a large pot you'll put in 1 cup of water,
1 quarter cup of corn starch and 1 cup of sugar.
Mix this up before you turn on the heat.
Once you start adding heat you'll want to stir this mixture until it becomes thick and opaque.
You'll do this on medium heat, stirring constantly for about 3-5 minutes.

Remove this from heat and add 1 3oz. box of raspberry jello. Stir until jello is dissolved.
This will be quick.

Add raspberries to this mixture and gently stir as not to break up the berries.

Pour this into crust and refridgerate overnight.

Top with whipped topping, if you'd like you can add a few raspberries to the top or chocolate shavings..........regardless, it's a delicious pie,
very refreshing and super easy.
Everyone I've ever served it to really loves it.

Enjoy

Answer 2

Hi there. Try this recipe. It is pretty simple and I've never served it to anyone who didn't like it. To make a great homemade crust, all you need is 1 1/4 cups all-purpose flour, 1 tsp salt, and 1/2 cup chilled shortening (like Crisco). Oh, and some ice water. Mix flour and salt. Using pastry blender or 2 butter knives, cut the chilled shortening into the flour until it looks like big crumbs. Drizzle about 3 Tbs of the ice water into the mixture and mix it up with a fork. More water may be necessary. With your hands, form a ball out of the dough, wrap it in wax paper or plastic wrap, and refrigerate it for at least 30 minutes. Then, it's ready to roll out into dough.


INGREDIENTS
1 recipe pastry for a 9 inch single crust pie
4 cups raspberries
1 cup white sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
4 teaspoons butter
1 tablespoon half-and-half cream

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DIRECTIONS:
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, top with crust.
Make slits in the top crust and brush with cream. Bake in a preheated 425 degrees F (220 degrees C) oven for 15 minutes, then at 375 degrees F (190 degrees C) for 25 minutes

Answer 3

Lots to choose from---home-style cooking.
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=raspberry+pie

Answer 4

never heard of raspberry pie but if you find a good one let me know i'd like to try it

Answer 5

FROZEN RASPBERRY CREAM PIE Fruit section: 10 oz..pkg (one million one million/2 cups) partly thawed frozen raspberries 2 teaspoons cornstarch one million teaspoons sugar one million (already baked) backside pie crust Creamy section: ½ cup sugar 2 teaspoons flour one million teaspoon cornstarch ¼ teaspoon salt one million ½ cups milk 2 egg yolks slightly overwhelmed one million teaspoon butter one million teaspoon vanilla Fruit section: 2 egg whites 3 teaspoons sugar examine the recipe each of how via until now preparation for proper effects. The raspberries ought to be totally thawed. Drain the raspberries right into a measuring cup and if mandatory upload water to degree ½ cup juice. In a small saucepan, integrate cornstarch and sugar, slowly stirring in juice. cook dinner over low warmth, stirring consistently, until thick and sparkling (it rather is going to ensue). do away with from warmth and upload berries. integrate sugar, flour, cornstarch and salt in a saucepan. blend with wood spoon or a warmth data spatula. mixture in milk gradually, then upload egg yolks. upload butter. cook dinner until thick and delicate, stirring consistently and scraping down the perimeters of the pan frequently. do away with from warmth. upload vanilla. Stir until delicate and mixed, scraping down sides of pan nicely. unfavorable warm filling right into a pre-baked 9” pie shell. Beat egg whites at intense speed until frothy; upload the three tablespoons of sugar gradually mutually as beating. Beat at optimum speed until very stiff peaks type. Fold thickened fruit into the egg whites. utilising a spatula, unfold flippantly over the warm cream filling (purely as you may a lemon meringue pie) sealing to the crust on all sides. Bake at 350°F ranges for approximately 25 minutes or until the midsection seems to be set while wiggled and until now the eggs and the fruit start to coach a delicate brown. Cool until now serving.

Answer 6

go to allrecipes.com!

Answer 7

no