STRAWBERRY RASPBERRY PIE RECIPE RECIPES
STRAWBERRY RASPBERRY PIE RECIPE: HOW TO MAKE IT
"I've never baked a berry pie that keeps its shape when it's sliced like this one," writes Kaye Hopkins of Spokane, Washington. "Even the next day - if there's any left - it still looks fresh."
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack., In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes., Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
STRAWBERRY RASPBERRY PIE RECIPE | DRISCOLL'S
The sweetness of strawberries and raspberries makes a perfect filling for this lattice-topped pie. Bright red berries peek through the topping just enough to see the fruit juices bubbling and thickening as it bakes.
Provided by DRISCOLLS.COM
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 12
Nutrition Facts : Calories 437.46, FatContent 21.94 g, SaturatedFatContent 10.56 g, CholesterolContent 60.50 mg, SodiumContent 595.18 mg, CarbohydrateContent 53.41 g, FiberContent 3.14 g, SugarContent , ProteinContent 4.59 g
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Reviews 5
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You can use three jammy berry fillings — strawberry, raspberry and blackberry — to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking the fillings helps ensure that they’re thick enough to easily slice once they’re baked. You need to keep a close eye on the fruit here, so don’t be tempted to make more than one filling at a time. Berries can vary in juiciness, so it’s very important to make sure you have the right amount of each filling before assembling the pie (see the Note at the bottom of the recipe for how to adjust your filling if it’s too thin or too thick). The pie is best the day it’s baked, but the fillings can be made up to 2 days ahead; stir well before using.
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Reviews 3.5
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