Raspberry Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/raspberry-pies/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 05 Sep 2024 21:33:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Raspberry Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/raspberry-pies/ 32 32 Chocolate Raspberry Pie https://www.tasteofhome.com/recipes/chocolate-raspberry-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/chocolate-raspberry-pie/

Ingredients

  • Dough for single-crust pie
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh or frozen unsweetened raspberries, thawed
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • TOPPING:
  • 2 ounces semisweet chocolate
  • 3 tablespoons butter
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate.
  4. In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.
  5. In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 395 calories, 28g fat (16g saturated fat), 68mg cholesterol, 233mg sodium, 34g carbohydrate (18g sugars, 2g fiber), 4g protein.

]]> Raspberry Pie https://www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/favorite-fresh-raspberry-pie/

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening, cold
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1-1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. 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.
  2. Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  3. 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.
  4. 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.
  5. 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

1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.

]]> Contest-Winning Raspberry Cream Pie https://www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/

Ingredients

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • TOPPING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh or frozen raspberries, divided
Text Ingredients

Directions

  1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  2. 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.
  3. In a small saucepan, combine sugar and cornstarch; stir in the 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.
  4. Spread topping over filling. Garnish with remaining 1 cup berries.

Raspberries

If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fiber), 4g protein.

]]> Raspberry Pie Squares https://www.tasteofhome.com/recipes/raspberry-pie-squares/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-pie-squares/

Ingredients

  • 3-3/4 cups all-purpose flour
  • 4 teaspoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 cups cold butter
  • 1/2 to 1 cup cold water
  • FILLING:
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 cups fresh or frozen unsweetened raspberries
  • 1 tablespoon lemon juice
  • 5 teaspoons heavy whipping cream
  • 1 tablespoon coarse sugar
Text Ingredients

Directions

  1. In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
  2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.
  3. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges.
  4. For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry.
  5. Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.

Nutrition Facts

1 each: 277 calories, 12g fat (7g saturated fat), 32mg cholesterol, 254mg sodium, 40g carbohydrate (20g sugars, 3g fiber), 3g protein.

]]> Raspberry-Rhubarb Slab Pie https://www.tasteofhome.com/recipes/raspberry-rhubarb-slab-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-rhubarb-slab-pie/

Ingredients

  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup plus 1 to 2 tablespoons 2% milk
  • 1 large egg yolk
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • VANILLA ICING:
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk
Text Ingredients

Directions

  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
  2. Divide dough into 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle.
  3. Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan.
  4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust.
  5. Roll out remaining dough; place over filling. Fold bottom crust over edge sof top crust; seal with a fork. Prick top with a fork.
  6. Bake until golden brown, 45-55 minutes. Cool completely on a wire rack.
  7. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Test Kitchen Tips
  • This pie dough can be made ahead of time and frozen. Thaw overnight in the fridge.
  • Before refrigerating or freezing pie dough, shape it into two rectangles so it's easier to roll into larger rectangles later.

    • Rhubarb

    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Nutrition Facts

    1 piece: 247 calories, 8g fat (5g saturated fat), 29mg cholesterol, 159mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 3g protein.

    ]]>         Mixed Berry Pie https://www.tasteofhome.com/recipes/mixed-berry-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/mixed-berry-pie/

    Ingredients

    • 2-1/2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1 cup cold butter, cubed
    • 6 to 8 tablespoons ice water
    • FILLING:
    • 1 cup sugar
    • 1/4 cup cornstarch
    • Dash salt
    • 1/3 cup water
    • 1/2 teaspoon ground cinnamon, optional
    • 1 cup fresh blueberries
    • 1 cup fresh raspberries
    • 1 cup halved fresh strawberries
    • 3/4 cup fresh blackberries
    • 1 tablespoon lemon juice
    • 2 tablespoons butter
    Text Ingredients

    Directions

    1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight.
    2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
    3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter.
    4. Roll remaining dough into a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes.
    5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

    Berry Pie Tips

    What is the best thickener for fruit pies?

    What you use to thicken your fruit pie largely depends on your filling. Common pie thickeners include flour, cornstarch and tapioca flour. Berries release a lot of liquid when combined with sugar. So in this recipe, cornstarch is best because it does a great job of absorbing and thickening the excess juices.

    How do you keep a pie crust bottom from getting soggy?

    There are various solutions for preventing a soggy pie crust, all of which depend upon the pie you are baking. For this recipe, place a foil-lined aluminum sheet pan on the bottom rack of your oven while it preheats. When you are ready to bake, place the pie directly onto the heated sheet pan and bake for 10 minutes. Remove the pie from the sheet pan and place on a higher rack and continue baking as instructed.

    Can you bake pie with frozen berries?

    Yes, you can bake pie with frozen berries! When fresh berries are not available or in season, frozen berries will do the trick and sometimes provide even better depth of flavor. You do not need to thaw the berries; simply let them sit for a few minutes on your counter before using.
    Cherry Berry Pie Omit raspberries and blackberries. Fold strawberries, 2 cups pitted fresh tart cherries and lemon juice into blueberry mixture. Proceed as recipe directs.

    Nutrition Facts

    1 piece: 510 calories, 26g fat (16g saturated fat), 68mg cholesterol, 275mg sodium, 66g carbohydrate (30g sugars, 4g fiber), 5g protein.

    ]]>         Bumbleberry Pie https://www.tasteofhome.com/recipes/bumbleberry-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/bumbleberry-pie/

    Ingredients

    • 5-1/2 cups all-purpose flour
    • 1/4 teaspoon salt
    • 2 cups shortening
    • 1 egg
    • 1 tablespoon white vinegar
    • 3/4 cup cold water
    • FILLING:
    • 2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
    • 2 cups fresh or frozen chopped rhubarb
    • 4 cups chopped peeled baking apples
    • 2 cups sugar
    • 2/3 cup all-purpose flour
    • 2 tablespoons lemon juice
    • EGG WASH:
    • 1 egg yolk
    • 1 to 2 tablespoons water
    Text Ingredients

    Directions

    1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes.
    2. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges.
    3. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.

    Nutrition Facts

    1 slice: 544 calories, 25g fat (6g saturated fat), 27mg cholesterol, 43mg sodium, 73g carbohydrate (32g sugars, 4g fiber), 6g protein.

    ]]>         Cherry Berry Pie https://www.tasteofhome.com/recipes/cherry-berry-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cherry-berry-pie/

    Ingredients

    • 1 can (16 ounces) pitted tart red cherries
    • 1 package (10 ounces) frozen red raspberries, thawed
    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 3 tablespoons butter
    • 1/4 teaspoon almond extract
    • 1/4 teaspoon red food coloring
    • Pastry for double-crust pie (9 inches)
    Text Ingredients

    Directions

    1. Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

    Nutrition Facts

    1 slice: 421 calories, 18g fat (9g saturated fat), 21mg cholesterol, 248mg sodium, 62g carbohydrate (32g sugars, 1g fiber), 3g protein.

    ]]>         Berry Phyllo Tarts https://www.tasteofhome.com/recipes/berry-phyllo-tarts/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/berry-phyllo-tarts/

    Ingredients

    • 12 sheets phyllo dough (14 inches x 9 inches)
    • 3 tablespoons butter, melted
    • 3 tablespoons sugar
    • 1/2 teaspoon grated orange zest
    • FILLING:
    • 1/4 cup orange marmalade
    • 1 cup navel orange sections
    • 1 cup sliced fresh strawberries
    • 1/2 cup each fresh raspberries, blueberries and blackberries
    • 1 teaspoon lemon juice
    • 1 teaspoon lime juice
    • 1/2 teaspoon grated lemon zest
    • 1/2 teaspoon grated lime zest
    • Fresh mint, optional
    Text Ingredients

    Directions

    1. Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.
    2. In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

    Nutrition Facts

    1 each: 204 calories, 7g fat (4g saturated fat), 16mg cholesterol, 159mg sodium, 35g carbohydrate, 3g fiber), 2g protein.

    ]]>         Raspberry Pie with Oat Crust https://www.tasteofhome.com/recipes/raspberry-pie-with-oat-crust/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-pie-with-oat-crust/

    Ingredients

    • 3/4 cup all-purpose flour
    • 1/2 cup quick-cooking oats
    • 1/2 teaspoon salt
    • 1/4 cup canola oil
    • 3 to 4 tablespoons cold water
    • FILLING:
    • 2 cups water
    • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
    • 1 package (.3 ounce) sugar-free raspberry gelatin
    • 4 cups fresh raspberries
    Text Ingredients

    Directions

    1. In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in oil. Gradually add water until a ball forms. Roll out dough between two sheets of waxed paper. Remove top sheet of waxed paper; invert dough into a 9-in. pie plate. Remove remaining waxed paper.
    2. Trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
    3. In a large saucepan, heat water over medium heat. Whisk in pudding mix. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved. Remove from the heat; cool slightly. Fold in raspberries. Spoon into crust. Chill for at least 3 hours or overnight.

    Nutrition Facts

    1 piece: 168 calories, 8g fat (1g saturated fat), 0 cholesterol, 282mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

    ]]>         Bumbleberry Pie https://www.tasteofhome.com/recipes/flaky-bumbleberry-pie/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/flaky-bumbleberry-pie/

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 cup cold butter
    • 1/4 cup cold water
    • FILLING:
    • 1 medium tart apple, peeled and diced
    • 1 cup diced fresh or frozen rhubarb, thawed
    • 1 cup fresh or frozen raspberries, thawed and drained
    • 1 cup fresh or frozen blueberries, thawed and drained
    • 1 cup sliced fresh or frozen strawberries, thawed and drained
    • 1 cup sugar
    • 1/2 cup all-purpose flour
    • 1 tablespoon lemon juice
    Text Ingredients

    Directions

    1. In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.
    2. Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate.
    3. In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil.
    4. Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

    Nutrition Facts

    1 piece: 453 calories, 24g fat (15g saturated fat), 61mg cholesterol, 480mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 4g protein.

    ]]>         Dutch Rhubarb Pie https://www.tasteofhome.com/recipes/dutch-rhubarb-pie/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/dutch-rhubarb-pie/

    Ingredients

    • Pastry for single-crust pie (9 inches)
    • 3 cups chopped fresh or frozen rhubarb
    • 2 cups fresh raspberries
    • 3/4 cup sugar
    • 3 tablespoons all-purpose flour
    • 1 teaspoon vanilla extract
    • 1 egg, lightly beaten
    • 1/4 teaspoon ground nutmeg
    • TOPPING:
    • 1/3 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 3 tablespoons butter, melted
    Text Ingredients

    Directions

    1. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
    2. Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.

    Nutrition Facts

    1 slice: 321 calories, 12g fat (6g saturated fat), 43mg cholesterol, 156mg sodium, 50g carbohydrate (29g sugars, 3g fiber), 3g protein.

    ]]>         Raspberry Custard Tart https://www.tasteofhome.com/recipes/raspberry-custard-tart/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-custard-tart/

    Ingredients

    • 3 tablespoons butter
    • 1/3 cup sugar
    • 3/4 cup all-purpose flour
    • 1/4 cup finely chopped pecans, toasted
    • FILLING:
    • 1/3 cup sugar
    • 1/4 cup all-purpose flour
    • 2-1/4 cups fat-free milk
    • 1 egg yolk, beaten
    • 1/4 teaspoon almond extract
    • 1 jar (12 ounces) seedless raspberry spreadable fruit
    • 1-1/2 cups fresh raspberries
    Text Ingredients

    Directions

    1. In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack.
    2. In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
    3. In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries.

    Nutrition Facts

    1 piece: 210 calories, 5g fat (2g saturated fat), 24mg cholesterol, 43mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 3g protein.

    ]]>         Star-Spangled Fruit Tart https://www.tasteofhome.com/recipes/star-spangled-fruit-tart/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/star-spangled-fruit-tart/

    Ingredients

    • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup sugar
    • 1/2 teaspoon almond extract
    • 1 cup fresh blueberries
    • 1 cup fresh raspberries
    • 1 cup halved fresh strawberries
    Text Ingredients

    Directions

    1. Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
    2. In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.

    Nutrition Facts

    1 slice: 213 calories, 12g fat (5g saturated fat), 25mg cholesterol, 177mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 3g protein.

    ]]>         Raspberry Pear Tart https://www.tasteofhome.com/recipes/raspberry-pear-tart/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-pear-tart/

    Ingredients

    • 1-2/3 cups all-purpose flour
    • 2/3 cup sugar
    • 2/3 cup cold butter, cubed
    • 1/3 cup chopped macadamia nuts
    • FILLING:
    • 3 medium pears, peeled and thinly sliced
    • 1/2 cup sugar
    • 2 tablespoons cornstarch
    • 1 teaspoon ground cinnamon
    • 1 teaspoon grated lemon zest
    • 2 cups fresh or frozen raspberries
    • TOPPING:
    • 1/2 cup all-purpose flour
    • 1/2 cup packed brown sugar
    • 1 teaspoon grated lemon zest
    • 1/4 cup cold butter, cubed
    • 1/3 cup chopped macadamia nuts
    Text Ingredients

    Directions

    1. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
    2. In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes.
    3. For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.
    4. Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

    Nutrition Facts

    1 slice: 306 calories, 15g fat (7g saturated fat), 28mg cholesterol, 92mg sodium, 43g carbohydrate (26g sugars, 3g fiber), 3g protein.

    ]]>         Apple Raspberry Pie https://www.tasteofhome.com/recipes/berry-apple-pie/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/berry-apple-pie/

    Ingredients

    • 1 cup sugar
    • 3 tablespoons quick-cooking tapioca
    • 3 cups coarsely chopped peeled tart apples
    • 3 cups fresh or frozen raspberries
    • Dough for double-crust pie
    • 2 tablespoons butter
    • 1 large egg, lightly beaten, optional
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, on a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    2. Spoon fruit filling into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, brush with beaten egg and sprinkle with additional sugar.
    3. Bake until crust is golden brown and apples are tender, 45-55 minutes. Cool on a wire rack.

    Apple Raspberry Pie Tips

    What kind of apples should you use to make Apple Raspberry Pie?

    When making this pie, opt for varieties that fall under the umbrella of "cooking apples," such as Gravenstein, Rome Beauty or Northern Spy. These apples have a tarter taste, which offsets the sweetness of the sugar in the pie. They also tend to hold up well while baking without becoming overly mushy or wet.

    Should you let frozen raspberries thaw before using them in Apple Raspberry Pie?

    You needn't let the frozen raspberries thaw before using them in this pie. If you'd like, you can take the berries out of the freezer for a few minutes to let them defrost, but you don't need to bring them to room temperature. Check out our full guide to baking pies with frozen fruit.

    Can you use other kinds of berries instead of raspberries?

    You can use a plethora of berries to replace the raspberries in this recipe; it mostly depends on what taste or flavor combination you enjoy most. Try using blackberries, blueberries, cranberries or whatever regional specialty is available in your local grocery store.

    —Sammi DiVito, Taste Recipes Assistant Editor

    Dough for double-crust pie

    Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 525 calories, 26g fat (16g saturated fat), 68mg cholesterol, 333mg sodium, 70g carbohydrate (32g sugars, 5g fiber), 5g protein.

    ]]>         Elegant Fresh Berry Tart https://www.tasteofhome.com/recipes/elegant-fresh-berry-tart/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/elegant-fresh-berry-tart/

    Ingredients

    • 1/2 cup butter, softened
    • 1/3 cup sugar
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon orange extract
    • 1/8 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • FILLING:
    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup sugar
    • 1/2 teaspoon lemon juice
    • SYRUP:
    • 2 tablespoons water
    • 1-1/2 teaspoons sugar
    • 1-1/2 teaspoons red raspberry or strawberry preserves
    • 1/8 teaspoon lemon juice
    • TOPPING:
    • 3/4 cup fresh strawberries, sliced
    • 1/2 cup fresh raspberries
    • 1/2 cup fresh blueberries
    • 2 medium kiwifruit, peeled and sliced
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
    2. For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes.
    3. Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
    4. Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.

    Nutrition Facts

    1 piece: 277 calories, 17g fat (10g saturated fat), 47mg cholesterol, 145mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 3g protein.

    ]]>         Raspberry Peach Tart https://www.tasteofhome.com/recipes/raspberry-peach-tart/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-peach-tart/

    Ingredients

    • 2-2/3 cups sliced peeled peaches (about 4 medium)
    • 1 cup fresh raspberries
    • 1 tablespoon lemon juice
    • 1/2 cup sugar
    • 5 teaspoons quick-cooking tapioca
    • 1/2 teaspoon ground cinnamon
    • 1 sheet refrigerated pie crust
    • 1 tablespoon butter
    • 1 large egg white, lightly beaten
    • 1 tablespoon coarse sugar
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
    2. Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

    Nutrition Facts

    1 slice: 227 calories, 9g fat (4g saturated fat), 9mg cholesterol, 119mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 2g protein.

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