FROZEN RASPBERRY PIE RECIPE RECIPES

Name: Favorite Fresh Raspberry Pie
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 3/4 cup shortening, cold; 1 egg, lightly beaten; 3 tablespoons cold water; 1 tablespoon white vinegar; FILLING:; 1-1/3 cups sugar; 2 tablespoons quick-cooking tapioca; 2 tablespoons cornstarch; 5 cups fresh or frozen unsweetened raspberries, thawed; 1 tablespoon butter; TOPPING:; 1 tablespoon 2% milk; 1 tablespoon sugar; Vanilla ice cream, optional

FAVORITE FRESH RASPBERRY PIE RECIPE: HOW TO MAKE IT

Favorite Fresh Raspberry Pie Recipe: How to Make It image

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

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

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.

CONTEST-WINNING RASPBERRY CREAM PIE RECIPE: HOW TO MAK…

Contest-Winning Raspberry Cream Pie Recipe: How to Mak… image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 196mg sodium, CarbohydrateContent 61g carbohydrate (46g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

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