Yield: About 1 1/4 cups Start to Finish 15 mins This quick and easy two-ingredient sauce is yummy served over chocolate cake, cheesecake, angel food cake, or ice cream. ingredients 1 pound (16 ounces) fresh red raspberries 1/4 cup sugar directions Place berries in a food processor or blender. Cover and process or blend until Read More
Yield: About 1 1/4 cups
Start to Finish 15 mins
This quick and easy two-ingredient sauce is yummy served over chocolate cake, cheesecake, angel food cake, or ice cream.
ingredients
1 pound (16 ounces) fresh red raspberries
1/4 cup sugar
directions
Place berries in a food processor or blender. Cover and process or blend until smooth. Press berries through a fine-mesh sieve into a small bowl; discard seeds.
Add sugar to berries in bowl. Chill, covered, until ready to serve, up to 1 week.
Raspberry Pie
Makes: 6 to 8 servings Prep 25 mins Bake 45 mins to 55 mins /375 degree F 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 – Read More
Makes: 6 to 8 servings
Prep 25 mins
Bake 45 mins to 55 mins /375 degree F
A traditional lattice top covers crimson raspberries and a flaky pastry crust for this classic berry pie.
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.)
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.
For lattice top, roll remaining unbaked crust to a 12-inch diameter. Cut pastry into 1/2-inch-wide strips.
Spoon the raspberry mixture into pastry-lined pie plate.
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.
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.
More than 4 cups of berries make this pie extra juicy. Be sure to let it cool completely before you slice it. And dont forget the vanilla ice cream! The recipe comes from Covered Bridge Farm in Forest Lake, Minnesota. ingredients 1 cup sugar 1/4 cup quick-cooking tapioca 1/4 teaspoon ground nutmeg 2 cups fresh Read More
More than 4 cups of berries make this pie extra juicy. Be sure to let it cool completely before you slice it.
And dont forget the vanilla ice cream!
The recipe comes from Covered Bridge Farm in Forest Lake, Minnesota.
ingredients
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
2 cups fresh unsweetened blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh unsweetened raspberries or blackberries
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pastry for Double-Crust Pie (see recipe below)
Milk (optional)
Sugar (optional)
directions
For filling: In a large bowl, stir together 1 cup sugar, the tapioca and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
Meanwhile, prepare Pastry for Double-Crust Pie. Divide pastry in half. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate.
Transfer fruit mixture to the pastry-lined pie plate. Trim pastry even with edge of pie plate. Roll the remaining pastry portion into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. (Or top pie with lattice strips.) If you like, brush top pastry with milk and sprinkle with additional sugar.
Bake in a 400 degrees oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350 degree F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack.
make ahead tip
Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.
Pastry for Double-Crust Pie
ingredients
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 – 8 tablespoons cold water
directions
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
nutrition facts: Very Berry Triple Fruit Pie
Servings Per Recipe 8, Fat, total (g) 18, chol. (mg) 0, carb. (g) 63, vit. C (mg) 24, sat. fat (g) 4, fiber (g) 3, sodium (mg) 222, vit. A (IU) 49, iron (mg) 2, pro. (g) 4, calcium (mg) 20, cal. (kcal) 421
