Raspberry pie?

Question

I'm looking for Rasberry pie recipes. Every year I make cobbler, so this year I was looking for something different. Thanks.

Answer 1

1 (9 inch) pie shell
3 cups raspberries
3/4 cup white sugar
1/3 cup all-purpose flour
2 cups sour cream
1/2 teaspoon vanilla extract
2 tablespoons fresh bread crumbs
2 teaspoons white sugar
2 teaspoons butter, melted
DIRECTIONS
In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

Answer 2

For your pie crust use only real unsalted butter and add two teaspoons of sugar to the dough. Any 'pie crust' recipe will work, with these two additions. Make enough for two crusts.

For your raspberry filling, you want to first 'fill' the empty pie tin and 'mound' the berries ... those are the berries you'll use. Separate them into 1/3 and 2/3 piles.
Put one cup of water into a pan, and add the 1/3 raspberry pile, cook until boiling and add 1-2 teaspoons of cornstarch and 1/2 cup sugar, and boil until it starts to 'thicken.' Take off the heat and let it cool for an hour, while you sit down and enjoy a nice cold lemonade or iced tea. When you get back, preheat your oven to 425 degrees Farenheit.
When your 'hour' is up, place the 2/3 raspberries into the raw bottom crust, and pour the 'raspberry syrup' you just made over the top.
Take your second pie crust, and cut it into strips of about 1/3 inch. Starting at one spot, start 'weaving' the strips, leaving the same 1/3 inch between each new strip. If you work in both directions at the same time, it's easier to do. Don't be 'too perfect' just make it 'look good.' Trim the edges of both crusts, and roll them out, then cut into two pieces. Roll each piece up and set it onto the edge of the pie tin with crust under it, so the whole pie edge is covered. Using a fork or your fingers, gently press the roll into the bottom crust and bits of top crust. There's a good reason for this ... your pie may 'boil over' and you want it to look perfect, and this will give you a 'higher edge' and it will taste good, because of the butter and sugar ... very 'flaky' and delicious.
When it's all ready, place the filled pie tin onto a good cookie or pizza pan that is larger than the pie crust at it's widest part.
Put it all into the 'middle of your oven, and let it cook for 15 minutes, then turn the temp down to 350 and let it cook for another 1/2 hour. Take it out and set the whole pie tin on a 'cake rack' or cookie rack, because you want to cool it 'evenly' so the raw berries don't mush up from uneven cooling. Let it cool for at least half an hour if you want it 'hot' or chill it in the refrigerator if you want it cold. It's a BEAUTIFUL pie, better than most bakers would make, and it's also delicious. A little sweet, a little tart, it's 'just right' for dessert on hot summer nights. You may serve it with ice cream, but because it's so 'beautiful' you should place the ice cream to the side, not on top of each slice.
For 'slightly different' raspberry pies, you can add 'slivered' or sliced almonds, hazelnuts ground 'rough,' or 'fresh raspberries on top with a 'sprig' of fresh mint toward the 'wall' of the pie. Sit down, relax, eat, and enjoy the compliments you will receive!

Answer 3

Raspberry Cheesecake Pudding Pie

1/4 cup raspberry preserves
1 (9-inch) graham cracker crust
1 cup fresh or frozen raspberries
1 1/2 cups cold milk
2 small boxes Jell-O Cheesecake flavor instant pudding and pie filling
1/2 to 1 teaspoon grated lime or lemon peel
1 (8 ounce) container Cool Whip

Spread raspberry preserves on bottom of crust. Add fresh raspberries.
Pour milk into a large bowl.
Add pudding mixes and lime peel. Beat with wire whisk about 2 minutes until smooth and thick.
Immediately stir in whipped topping. Spoon over raspberries in crust.
Refrigerate 3 hours or until set. Garnish with more fresh raspberries.

Answer 4

Fresh Raspberry Pie Recipe



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
Container: 9" pie plate
Servings: 8
Serving Size: 1 piece
Prep Time: 15 minutes
Cook Time: 1 hour
Directions

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.

Answer 5

Fresh Raspberry Pie

1 (9-inch) double-crust pastry shell
5 C. fresh raspberries
6 T. flour
1/2 C. sugar or more, depending on sweetness of berries
1 egg white, lightly beaten
1 T. butter

Preheat oven to 425°F. Line a 9-inch pie plate with bottom crust; reserve top crust.

Rinse berries, drain and dry on paper towels. In a bowl, toss berries with flour and sugar.

Brush inside of bottom crust with egg white to moisture-proof the bottom crust. Spoon filling into shell. Dot with butter.

Moisten rim of bottom pie crust with water and cover with reserved top crust; seal and finish edges; cut steam vents in top.

Place pie on a rimmed baking sheet and bake for 15 minutes. Reduce oven to 350°F. and continue baking until crust is golden brown (40 to 50 minutes). Cover edges of crust with strips of foil, if necessary, to prevent excessive browning. Serve at room temperature.

6 servings.