Best 6 Raspberry Orange Pie Recipes

ORANGE RHUBARB PIE

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

CONTEST-WINNING RASPBERRY CREAM PIE

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.

ARCTIC ORANGE PIE

Steps:

• In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

RASPBERRY HAND PIES WITH CINNAMON-ORANGE GLAZE

Steps:

• To prepare the dough: In a medium mixing bowl, combine both flours and the salt, then whisk to blend. Slice one stick of butter down the center lengthwise, then rotate the butter a quarter turn and slice it down the center lengthwise again, so you have quartered the butter. Slice across the butter to make even cubes. Repeat with the remaining stick of butter. Toss about half of the cubed butter into the bowl.
• Working quickly, squish each piece of butter between your fingers under the flour so it turns into a flat, irregularly shaped disc. Continue with remaining cubes, then add the rest and repeat. Grab handfuls of buttery flour in your palms and press to break up the butter just a bit more. Drizzle 4 tablespoons ice water over the mixture and stir to combine. Repeat with an additional 2 tablespoons ice water, stirring to combine, and again with another 2 tablespoons. Mix with a spoon until it starts coming together into a workable dough. The mixture should be moist enough that you can squeeze it between your palms and it will stick together; if it won't, try adding another two tablespoons of water or more, just until the mixture sticks together. Divide the mixture into two equally sized halves.
• Place two square pieces of plastic wrap nearby, then shape each pie dough into a round disc about 5" in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days (this is necessary because cold butter is the key to a flaky crust!).
• To prepare the filling: In a medium mixing bowl, combine the maple syrup, starch, vanilla extract, orange zest and cinnamon. Whisk until there are no clumps of starch remaining. Add the raspberries and gently toss with a spoon to coat the berries in a light, even layer. Place the bowl in the refrigerator to chill for now.
• To prepare the hand pies: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper. On a floured surface, use a rolling pin to roll half of the chilled pie dough into a circle about 12-inches across and between 1/8" to 1/4" thick. Use the top of a drinking glass 3 1/2" in diameter (a working glass is perfect) to cut 12 circles. Re-roll the scraps if necessary. Carefully transfer each round to your prepared baking sheet. Repeat with the remaining pie dough.
• Brush half of the rounds with egg wash, then top each of those rounds with a heaping tablespoon of raspberry filling (about 7 raspberries per hand pie). Place another round on top of each raspberry-covered round. With a fork, gently press down on the outer 1/4" of the rounds to seal the hand pies, working your way around until they are completely sealed. Gently poke a few holes on the top of each hand pie with the tines of your fork, then brush egg wash on top of each hand pie. Bake for 25 to 30 minutes, until the hand pies are deeply golden brown. Transfer the baking sheet to a cooling rack and let the hand pies cool for at least 30 minutes before glazing.
• To prepare the glaze: In a small bowl, combine the powdered sugar, orange juice, maple syrup, orange zest, cinnamon and salt. Whisk until the mixture is well blended and completely smooth. It should be thick but pourable (if it's too thick to drizzle, mix in a bit more orange juice). Use a spoon to drizzle a striped pattern back and forth over the cooled hand pies. Wait for 5 to 10 minutes for the glaze to set and then serve! Leftover hand pies are best stored covered and refrigerated for up to 3 days.

RASPBERRY-ORANGE THUMBPRINTS

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy; add granulated sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap. Refrigerate 1 hour.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Quickly remake indentations with end of wooden spoon, if necessary. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with about 1/4 measuring teaspoon of jam.