Best 6 Juicy Raspberry Pie Recipes
Indulge in a delightful culinary adventure with our tantalizing raspberry pie, a harmonious blend of sweet and tart flavors that will tantalize your taste buds. This delectable treat features a flaky, buttery crust that encases a luscious filling of plump, juicy raspberries, gently sweetened and enhanced with a hint of lemon zest. As you savor each bite, the vibrant crimson filling bursts with a symphony of flavors, complemented by the golden crust that crumbles perfectly in your mouth.
Our comprehensive guide provides two enticing recipes to satisfy your cravings: a classic raspberry pie and a gluten-free variation. The classic recipe showcases the traditional combination of fresh raspberries, sugar, and lemon zest, while the gluten-free version offers a delectable alternative with a blend of almond flour, coconut flour, and tapioca starch, resulting in a crispy and flavorful crust.
Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve pie-making success. We guide you through the process of preparing the crust, filling, and assembling the pie, providing helpful tips and techniques to ensure a perfect bake every time.
Furthermore, we delve into the secrets of achieving the ideal crust, exploring different types of flour, the importance of chilling the dough, and the art of blind baking. We also provide valuable insights into selecting the ripest and most flavorful raspberries, ensuring that your pie bursts with vibrant color and taste.
PEACH RASPBERRY PIE
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
- Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
- Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
- Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
- In a small bowl, stir together raspberry jam and melted butter.
- In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
- In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
- Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 347 milligrams, Sugar 28 grams, TransFat 1 gram
FAVORITE FRESH RASPBERRY PIE
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
Time 1h25m
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, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.
RASPBERRY PIE III
A wonderful way to use those raspberries growing in the yard.
Provided by Nancy Sabatino
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
- Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
- Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 44.8 g, Cholesterol 6.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 168.5 mg, Sugar 28 g
RASPBERRY PIE I
With black raspberries being fresh, I have made 2 of these pies this week.
Provided by Susan
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 7
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, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g
SUMMER FRESH RASPBERRY PIE
This pie is best with the big, locally grown raspberries you pick yourself. In a pinch, you can make it with frozen.
Provided by cpchef
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
- Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
- Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
- Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 21.9 g, Cholesterol 3.8 mg, Fat 6.3 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 85 mg, Sugar 10.7 g
FRESH RASPBERRY PIE
Mouthwatering fresh raspberries star in this luscious pie. There's nothing to distract from the tangy berry flavor and gorgeous ruby color. A big slice is an excellent way to enjoy the taste of summer.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes., Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours.
Nutrition Facts : Calories 199 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 4g fiber), Protein 3g protein.
Tips:
- For the best flavor, use fresh raspberries. If fresh raspberries are unavailable, frozen raspberries can be used, but thaw them completely and drain off any excess liquid before using.
- To make the crust, use a food processor or pastry blender to combine the flour, sugar, and salt. Then, add the butter and pulse until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
- When rolling out the dough, use a lightly floured surface to prevent the dough from sticking. Roll the dough out to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
- To make the filling, combine the raspberries, sugar, cornstarch, lemon juice, and salt in a large bowl. Toss to coat the raspberries. Pour the filling into the pie crust.
- To make the lattice crust, roll out the remaining dough to a 10-inch circle. Cut the dough into 1-inch wide strips. Weave the strips over the filling, starting in the center and working your way out. Trim the edges and tuck them under the pie crust.
- Brush the crust with milk and sprinkle with sugar. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving.
Conclusion:
This classic raspberry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, be sure to give this raspberry pie a try!
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