Anyone have a good raspberry pie recipe using fresh berries (& other raspberry recipes)?

Question

I have ALOT of raspberries & need some good ideas on what to do with them. Thanks!!!

Answer 1

FRESH RASPBERRY PIE

1 pie crust, baked
4 c. raspberries
3/4 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice; optional
1 sm. container Cool Whip

Wash and drain 3 cups of berries and place in pie crust. Boil all other ingredients; stir until thick. Pour over top of berries in pie shell. Cool until set. When serving, top with Cool Whip.

FRESH RASPBERRY DESSERT

1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. chopped nuts
2 heaping c. powdered sugar
6 tbsp. butter
2 eggs
1 qt. fresh raspberries
Carton of Cool Whip

Heat oven to 400 degrees.
Mix 1/2 cup butter, brown sugar, flour and nuts together with hands. Crumble into 9x13 pan. Bake 15 minutes. Take from oven and stir with spoon. Save 1/2 cup for topping, and press rest of crust into pan.

Cream together powdered sugar and 6 tbsp. butter. Add 2 eggs, one at a time. Spoon over crumbs. Put 1 quart fresh raspberries or other fruit on next. Top with Cool Whip and remaining crumbs. Keep refrigerated.

Yummy!!!!!!!!!!!!!!!

Answer 2

Raspberry Pie

* 1 quart fresh raspberries
* 1 1/4 cups white sugar
* 8 teaspoons cornstarch
* 2 tablespoons quick-cooking tapioca
* 6 tablespoons water
* 4 tablespoons butter
* 1 recipe pastry for a 9 inch double crust pie

1. 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).
2. 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.
3. 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

Answer 3

Here are two tasty uses of rasberries:

Recipe #1

Raspberry Champagne Cocktail
Fresh raspberries macerated in crème de cassis and then bathed in chilled Champagne, with just a hint of grenadine for extra flavor, make this a sumptuous and eye-catching aperitif for a special meal.

4 oz. fresh raspberries
3 Tbs. crème de cassis
1 bottle (750ml) dry Champagne, chilled
4 to 6 tsp. grenadine syrup (optional)

Put the raspberries in a small bowl, add the crème de cassis and let macerate for at least 30 minutes.

Divide the raspberries among 6 Champagne flutes and pour in the well-chilled Champagne. Add grenadine to taste and serve immediately. Serves 6.

Recipe #2
Fresh Raspberry-Sour Cream Crumb Cake
Crumbly sweet toppings are sprinkled as a final layer on top of coffee cakes or muffins before baking or are sometimes used as a filling. Another term for this common topping is streusel, a German word that means sprinkle. Such toppings consist of flour; sugar; sometimes spices, nuts or citrus zest; and butter. The butter, either melted or cut into pieces, is worked into the flour and other ingredients to form coarse crumbs. Streusel toppings bake into a crumbly or crusty texture, depending on the ingredients used.

For the crumb topping:
1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) unsalted butter, melted

For the cake:
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries
2 Tbs. confectioners’ sugar


Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat until smooth and fluffy, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

Answer 4

it's not too common to have a plain raspberry pie, as it can be too tart. most recipes you'll find mix them with another berry, chocolate, or in a cheesecake. i envy all your fresh raspberries though!

Fresh Raspberry Pie

Ingredients

- 2 9" refrigerated pie crusts
- 1 quart fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons instant tapioca
- 4 tablespoons water
- 3 tablespoons butter
- 1 egg white

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.

Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white (reserve some beaten egg white to brush top crust).

Spoon raspberry mixture into bottom crust. Dot raspberry mixture with butter (see TIP). Top with remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top crust to allow steam to escape while baking.

Bake at 425º F for 10 minutes. Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated butter over pie filling.

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Raspberry Meringue Pie

8 egg whites
8 ounces granulated sugar
1-ounce raspberry powder
8 ounces confectioners' sugar
1 tablespoon balsamic vinegar

In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.

Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.

DULCE DE LECHE CREAM*:
1/4 cup heavy cream
1/4 cup creme fraiche
1/4 cup dulce de leche (available at specialty stores)
Fresh raspberries, for garnish
*sorbet or ice cream may be substituted

Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.