JEWEL'S BLACK RASPBERRY PIE RECIPE | ALLRECIPES
Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.
Provided by RainbowJewels
Categories Desserts Pies Fruit Pies Raspberry Pie Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 471.4 calories, CarbohydrateContent 75.2 g, CholesterolContent 12.2 mg, FatContent 18.9 g, FiberContent 1.3 g, ProteinContent 4.7 g, SaturatedFatContent 5.9 g, SodiumContent 221.2 mg, SugarContent 30 g
FAVORITE FRESH RASPBERRY PIE RECIPE: HOW TO MAKE IT
This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 35 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 498 calories, FatContent 21g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 74g carbohydrate (41g sugars, FiberContent 6g fiber), ProteinContent 5g protein.
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