BLUEBERRY AND RASPBERRY PIE
I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the raspberries sufficiently to separate easily.
- Combine in a medium bowl with the blueberries.
- In another bowl, stir together the sugar and cornstarch.
- Toss gently into the berries.
- Set aside.
- On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
- Spoon in the fruit mixture.
- Roll out the remaining pastry.
- Moisten the rim of the bottom crust with cold water.
- Top with the remaining pastry.
- Seal, trim and flute the edges.
- Cut a steam vent in the centre.
- Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
- Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 476.1, Fat 21.5, SaturatedFat 5.2, Sodium 326.7, Carbohydrate 68.1, Fiber 6.3, Sugar 29.6, Protein 4.8
KEY LIME AND RASPBERRY PIES IN JARS
Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!
Provided by Culinary Envy
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 42m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
- Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
- Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
- Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
- Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
- Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
- Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g
AUNT SADIE'S RASPBERRY PIE
I lost my aunt's raspberry pie recipe, and I have searched the web for a similar one without any luck. This is what I can remember of the recipe, and it is terrific. It also works for cherries, but you may want to add food coloring to keep it red. Crust is my standard easy to roll crust.
Provided by songofbernadette
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust.
- Combine flour, sugar, salt. Cut in shortening and butter. Beat together water, egg and vinegar. Add to flour/shortening/butter mixture and mix until dough forms. Separate into four balls. Use two for this pie and freeze the rest for another time.
- Filling.
- Bring raspberries, water, sugar, lemon juice and tapioca to a boil. Add 1/2 tsp almond extract and remove from heat.
- Pie.
- Preheat oven to 425 degrees. Roll one ball of dough into a round circle large enough to fit your pie plate. Line the pie pan. Pour/ladle filling into crust lined pie plate until it is almost full. (You may have more filling than you need depending upon the size of your pie plate.) Roll the second ball of dough into another circle. Place on top of pie and seal edges. You may also lattice the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 45 minutes.
Nutrition Facts : Calories 852.6, Fat 38.6, SaturatedFat 14, Cholesterol 53.8, Sodium 695.6, Carbohydrate 121, Fiber 8.6, Sugar 61, Protein 8.5
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