BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
CROWN JEWEL GELATIN PIE
"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make. The rich stained-glass look of gelatin cubes adds a festive note." -Elaine Augustine, Manchester, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 249 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
WILD BLACK RASPBERRY PIE
We lived in the country when we were first married.One spring I found the biggest black raspberriesI ever seen. So I picked them and cleaned them and decided to make a pie out of them for a family picnic. On the day of the picnic we loaded the pie and everything in the car when we got there my hubby and my brother inlaw were...
Provided by Linda Smith
Categories Pies
Time 1h
Number Of Ingredients 6
Steps:
- 1. Put one crust in pie shell.
- 2. mix flour and. sugar
- 3. Pour over berries mix lightly. Pour into pie shell.Dot wih better.
- 4. Put second shell on top, flute edges cut steam vents.Sprinkle with a little sugar
- 5. Bake in hot oven 425 degrees for 35 to 45 min. Serve warm.
BLACK RASPBERRY JELLY
Traditional and delicious homemade black raspberry jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h
Yield 96
Number Of Ingredients 4
Steps:
- Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until dripping stops. Press gently. Measure 3 cups juice and pour into a large pot.
- Stir lemon juice into the juice in the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
- Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area up to 1 year. Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.1 g, Sugar 11 g
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