RECIPE FOR BLACK RASPBERRY PIE RECIPES

RASPBERRY PIE I | ALLRECIPES

Raspberry Pie I | Allrecipes image

With black raspberries being fresh, I have made 2 of these pies this week.

Provided by Susan

Yield 1 - 9 inch pie

Number Of Ingredients 7

Ingredients

1 quart fresh raspberries
1 ¼ cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Steps:

Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon 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 (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Nutrition Facts : Calories 448.9 calories, CarbohydrateContent 63.7 g, CholesterolContent 15.3 mg, FatContent 21.1 g, FiberContent 6.2 g, ProteinContent 3.5 g, SaturatedFatContent 7.4 g, SodiumContent 275.2 mg, SugarContent 34.5 g

HOW TO MAKE RASPBERRY PIE FILLING - CAKEWHIZ

How to Make Raspberry Pie Filling - CakeWhiz image

Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts.

Provided by CakeWhiz

Categories Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 cup Granulated sugar
1/4 cup Clear Jel (+1 tbsp)
1 1/3 cups Water
1 tbsp Lemon juice
3.5 cups Raspberries (Fresh or frozen)

Steps:

In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
Mix constantly until Clear Jel and sugar dissolve.
Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color.
Add lemon juice and cook for 1 more minute, while mixing constantly.
Remove the filling from heat and mix in raspberries. Don't over-mix!
Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing.

Nutrition Facts : Calories 248 kcal, CarbohydrateContent 62 g, ProteinContent 1 g, SodiumContent 5 mg, FiberContent 6 g, SugarContent 54 g, ServingSize 1 serving

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