This recipe was originally published by Cuisinart.

ingredients

• 4 cups red raspberries
• 1 cup granulated sugar
• 2-1/4 cups half-and-half, divided
• 6 large egg yolks
• 1/4 cup fat-free powdered milk
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1-2 drops red food coloring, optional (will enhance color)

directions

1. Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.
2. Place the sugar and 1 1/4 cups of the half-and-half in a 2 1/2 quart saucepan with a heavy bottom. Bring to a simmer over medium heat and stir to dissolve the sugar. Keep warm over low heat. Place the egg yolks in a medium bowl and whisk until thickened, about 2 minutes (can use a hand or stand mixer fitted with the whip on low speed). While whisking, add 1/2 cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer.
3. Stir in remaining half-and-half, powdered milk and heavy cream.
4. Strain the mixture through a fine mesh strainer; stir in reserved raspberry purée, vanilla, and food coloring. Cover and refrigerate at least 6 hours before continuing.
5. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

This homey dessert combines raspberries and peaches to make a juicy filling for a flaky pie crust. A woven crust topping completes the pretty cobbler.

ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter-flavored shortening or shortening
• 1/3-1/2 cup ice-cold water
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups peeled and sliced peaches
• 3 cups fresh red raspberries, or blackberries
• 2 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon sugar
• Light cream or vanilla ice cream (optional)

directions

1. For cobbler crust, in a mixing bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually pour in water and blend to form a dough. Divide into two portions of one-third and two-thirds.
2. On waxed paper, pat or roll the larger portion of dough to form a 12-inch square. Fit into the bottom and up the sides of an 8x8x2-inch baking dish. Trim pastry even with top of the dish.
3. In a large bowl, stir together the 1-1/2 cups sugar, the cornstarch, cinnamon, and nutmeg. Stir in peaches and berries. Transfer to pastry-lined baking dish. Dot with butter or margarine.
4. Roll remaining pastry into a 9x8-inch rectangle. Cut into eight 1-inch-wide strips. Arrange over fruit in a lattice. Trim to fit dish or tuck under bottom pastry.
5. Mix the yolk with the milk. Brush the mixture over pastry. Sprinkle with 1 teaspoon sugar.
6. Place on a baking sheet. Bake in a 375 degree F oven for about 1 hour or until crust browns and filling is bubbly. Serve warm with cream or ice cream, if you like. Makes 6 to 8 servings.

A traditional lattice top covers crimson raspberries and a flaky pastry crust for this classic berry pie.

ingredients

• 4 cups fresh or frozen raspberries
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca
• 2 tablespoons butter, melted
• 1 15 - ounce package refrigerated unbaked pie crust (2 crusts)
• Vanilla ice cream (optional)

directions

1. For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Toss until combined. (If using frozen raspberries, let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well.)
2. For bottom crust, unwrap refrigerated pastry according to package directions. Fit one unbaked crust into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
3. For lattice top, roll remaining unbaked crust to a 12-inch diameter. Cut pastry into 1/2-inch-wide strips.
4. Spoon the raspberry mixture into pastry-lined pie plate.
5. Weave strips over the filling to make a lattice. Press the ends of the strips into the rim of the crust. Fold bottom pastry over strips; seal and flute edge. Cover edge with foil.
6. Place pie on a baking sheet. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the top is golden. (Or for frozen raspberries: Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden.) Cool the pie on a wire rack. Serve with ice cream, if you like. Makes 6 to 8 servings.

nutrition facts: Raspberry Pie

Servings Per Recipe 6, cal. (kcal) 405, sugar (g) 30, sodium (mg) 231, fiber (g) 4, Fat, total (g) 17, Thiamin (mg) 0, vit. C (mg) 15, carb. (g) 61, vit. A (IU) 194, pro. (g) 2, iron (mg) 0, calcium (mg) 10, Folate (µg) 16, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sat. fat (g) 8, chol. (mg) 18, Riboflavin (mg) 0, Potassium (mg) 125