Best 4 Red Raspberry Pie Recipes
Indulge in a delightful culinary journey with our tantalizing Red Raspberry Pie, a symphony of flavors that will transport your taste buds to a realm of pure bliss. This classic dessert combines the perfect balance of sweet and tart, with a flaky, buttery crust that crumbles in your mouth and a luscious filling made from fresh, juicy red raspberries. Whether you prefer a traditional lattice top or a rustic open-face design, this pie is sure to impress.
But our raspberry adventure doesn't stop there. We've compiled a collection of irresistible raspberry recipes that will satisfy every craving. From the simplicity of our Raspberry Jam, perfect for spreading on toast or dolloping onto ice cream, to the elegance of our Raspberry Swirl Cheesecake, a masterpiece of creamy indulgence, our recipes cater to every occasion and skill level.
For those who love a refreshing burst of flavor, our Raspberry Lemonade is a must-try. Its vibrant color and tangy sweetness make it the perfect thirst-quencher on a hot summer day. And for a touch of decadence, our Raspberry Chocolate Truffles offer a delightful combination of rich chocolate and fruity raspberry, making them the perfect treat to satisfy your sweet tooth.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the irresistible charm of red raspberries. From the classic Red Raspberry Pie to the innovative Raspberry Chocolate Truffles, our recipes promise an explosion of flavors that will leave you craving more.
RED RASPBERRY PIE
Made easy with a refrigerated pie crust, this lovely dessert offers the best of summer flavor. A hint of lime complements the sweet raspberries so well.-Patricia Morrow, Mapleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 471 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 289mg sodium, Carbohydrate 81g carbohydrate (43g sugars, Fiber 6g fiber), Protein 3g protein.
RED CURRANT AND RASPBERRY PIE
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 ten-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
- Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
- Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
- Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.
CHERRY-RED RASPBERRY PIE
I watched the National Pie Championships held by the American Pie Council on TV last night and had to look this recipe up today! It was torture watching the judges eat this delicious looking pie! They raved about her crust as well. This pie won "Best of Show" for Phyllis Bartholomew. In fact she pretty much cleaned up in all the categories. It looks pretty simple and clear-cut, I guess this is a good example of less is more. Her recipe uses canned sour cherries, but if you wish to substitute fresh sweet cherries, you can always reduce the amount of sugar and add a little lemon juice to taste...it should work fine with this recipe. This pie is extra pretty with a lattice top.
Provided by NcMysteryShopper
Categories Pie
Time 1h5m
Yield 1 Pie
Number Of Ingredients 15
Steps:
- Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
- Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
- Preheat oven to 350°.
- Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
- In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
- Add cherries and cook over medium heat until thick and clear. Remove from heat.
- Add melted butter to the raspberries and very gently fold raspberries into saucepan.
- Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
- Bake 350° for about 45 minutes.
Nutrition Facts : Calories 5065.2, Fat 237.4, SaturatedFat 99.5, Cholesterol 361.9, Sodium 2071, Carbohydrate 691.6, Fiber 25.8, Sugar 262.8, Protein 49.4
FRESH RED RASPBERRY CREAM PIE
This is the best recipe for when raspberries are in season! Only 5 ingredients and it takes 5 to 10 minutes to make!
Provided by ArtistColumbus
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h10m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk sweetened condensed milk and lemon juice together in a bowl; gently fold in raspberries.
- Gently spread cream cheese onto the bottom and sides of graham cracker crusts using a spatula. Divide raspberry mixture between the two crusts; spread filling evenly within the crust.
- Refrigerate until set, at least 3 hours.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 53.4 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 4.4 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 243.4 mg, Sugar 41 g
Tips:
- Use fresh raspberries for the best flavor. Frozen raspberries can be used in a pinch, but they will not be as flavorful as fresh berries.
- If your raspberries are tart, you may want to add a little sugar to the filling. Start with 1/2 cup of sugar and add more to taste.
- Be careful not to overcook the filling. The filling should be thick and bubbly, but it should not be so thick that it is difficult to spread.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
- Serve the pie with a dollop of whipped cream or ice cream.
Conclusion:
Red raspberry pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and tart filling and flaky crust, this pie is sure to be a hit at your next gathering. So next time you have a craving for something sweet, give this red raspberry pie recipe a try. You won't be disappointed!
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