QUICK THE IN-LAWS ARE HERE RASPBERRY PIE FILLING
I love this and have mad this a few times. I have used both fresh and frozen berries with success. If using frozen raspberries measure then thaw and drain reserving the liquid. Measure the liquid and substitute for an equal amount of the water called for in the recipe. The recipe is for 0-1,000 feet elevation so adjust for your area.
Provided by Samantha in Ut
Categories Pie
Time 1h
Yield 5 pints
Number Of Ingredients 7
Steps:
- Prepare canner, lids and bands.
- In a large saucepan, combine sugar and ClearJel. Whisk in water. Add food coloring, if using, a few drops at a time until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat.
- Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on.
- Place jars in canner, and bring to boil and process 30 minutes.
Nutrition Facts : Calories 362, Fat 1.1, Sodium 3.7, Carbohydrate 91.1, Fiber 11.2, Sugar 77.7, Protein 2.1
RASPBERRY PIE FILLING
Make and share this Raspberry Pie Filling recipe from Food.com.
Provided by Diana Adcock
Categories Low Protein
Time 1h10m
Yield 5 pints
Number Of Ingredients 5
Steps:
- *Note, recipe calls for Clearjel-red and blue food coloring optional.
- Prepare canner, jars and lids.
- In a large stainless saucepan combine sugar and Clearjel.
- Whisk in water.
- Add blue and red food coloring if using, a few drops at a time to achieve desired color.
- Bring to a boil over medium high heat, stirring constantly.
- Add lemon juice.
- Return to a boil and cook for 1 minute.
- Reduce heat to low quickly folding in raspberries.
- Return to a boil over medium high heat stirring frequently.
- Once boil is achieved remove from heat.
- Ladle filling into clean hot jars leaving 1 inch headspace.
- Remove air bubbles, wipe rim, adjust cap and screw on band to fingertip tight.
- Repeat.
- Place jar in canner and cover.
- Bring to a boil and process for 30 minutes.
- Turn off canner, remove lid and let jars stand in canner 5 minutes.
- Remove jars, let cool then store.
MY MOM'S RASPBERRY PIE FILLING
My Mom makes the best berry pie in the world. Her crusts are homemade with flour, water, and a great no trans-fat shortening. The filling is so easy it hardly warrants an entry but it's just so wonderful I had to share.
Provided by Ingen
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Crust:.
- Combine flour and salt in a medium bowl.
- Cut in shortening with either a fork or pastry blender.
- Sprinkle in cold water 1 teaspoon at a time until flour is moist enough to form a dough.
- On a lightly floured surface, role the ball of dough out into an 8 inch circle.
- Repeat above steps to make second crust.
- Place first crust into pie plate and set second crust aside
- Filling:.
- Combine all ingredients in a large mixing bowl.
- Pour mixture into a 8 inch pie plate lined with one crust.
- Lay other crust on top, trim edges and minutes.
- Bake at 425 for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 303.6, Fat 10.8, SaturatedFat 2.6, Sodium 146.8, Carbohydrate 50.2, Fiber 4.6, Sugar 27.7, Protein 3.2
RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
SUMMER FRESH RASPBERRY PIE
This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.
Provided by cpchef
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
- Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
- Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g
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