FRESH RASPBERRY PIE RECIPE - PILLSBURY.COM
Homemade raspberry pie has never been easier. Not sure how to make raspberry pie? Grab your little chefs and try out this four-step recipe. The key to making this delicious treat so easy is to create a raspberry pie with premade crust. Start by making a refreshing raspberry filling from scratch, then spread into a Pillsbury™ Pie Crust for a dessert that is full of berry flavor. You'll soon see why this is the best raspberry pie recipe of all time.
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
- Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
- To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.
Nutrition Facts : Calories 360 , CarbohydrateContent 49 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 29 g, TransFatContent 0 g
FRESH RASPBERRY MINI CORN MUFFINS RECIPE | INA GARTEN ...
I can’t write a cookbook about comfort food without including corn muffins; they’re my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten
Total Time 50 minutes
Cook Time 15 minutes
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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FRESH RASPBERRY MINI CORN MUFFINS RECIPE | INA GARTEN ...
I can’t write a cookbook about comfort food without including corn muffins; they’re my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
From foodnetwork.com
Reviews 4.9
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- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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