Parton Family Black Raspberry Pie Recipes

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.

Steps:

• Preheat oven to 450 degrees F.
• Place one of the unbaked pie shells in a lightly oiled pie plate.
• In a small bowl combine the sugar, flour, and salt.
• In a large bowl, gently toss the raspberries with orange juice and the sugar/flour/salt mix. Black raspberries are fragile, so be careful or you'll break them up.
• Place the pie filling in the unbaked pie shell in the pie plate, heaping them in the center. Put the top crust on, fold the edges under, and crimp them with your fingers or a fork to seal the edges. Prick the top crust to let some of the heat and juices escape - it's fun to do this in a decorative way!
• Bake at 450 degrees F for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes until done.
• Sweep the top of the crust with milk and sprinkle with the granulated sugar. In the beginning of the cookbook, Willadeene says "Sweeping the top of rolls or biscuits with milk or butter means brushing the top with these ingredients.".
• Note: one of the great things about simple recipes is that you can easily experiment with them. You could put things like dots of butter and cinnamon in this pie, for instance. Have fun! :).

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.

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water.
• Mix and let sit while you make your pie crust.
• Put berries in bottom crust, and put 4-1 T pats of butter on top.
• Put on top crust and crimp edges.
• Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F for 15 minutes.
• Reduce heat to 350 degrees F and bake for 45 minutes.

Steps:

• For crust: combine first 5 ingredients in food processor; blend 5 seconds.
• Add butter and blend, using on/off turns, until mixture resembles coarse meal.
• Add 5 tablespoons water and vinegar.
• Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• Gather dough into ball, divide in half.
• Shape each ball into a disk.
• Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling: Preheat oven to 400.
• pray 9-inch diameter glass baking dish with nonstick spray.
• Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
• Add berries and toss to coat.
• Let stand 10 minutes, tossing occasionally.
• Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
• Spoon filling into dough-lined dish.
• Roll out second dough disk to 13-inch round.
• Drape dough over filling, and trim overhang to 1/2 inch.
• Press edges together to seal; fold overhang under and crimp decoratively.
• Cut several small slashes in top crust to vent.
• Sprinkle with additional sugar, if desired.
• Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
• Serve warm or at room temperature.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
• Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

Steps:

• Preheat oven to 375 F
• Brush pie shell with egg white.
• Bake for 5 minutes, let cool.
• Beat whipping cream on medium high until stiff peaks form. Set aside.
• Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
• Fold in whipping cream.
• Spoon mixture into pie shell.
• Cover and freeze for at least 4 hours.
• Garnish with black raspberries and lemon twist and mint.