marsha-tbay
Well-known member
Lynda gave me this recipe to share; she also won an award with this pie.
Red Raspberry Pie
Sugar Pie Crust:
1 cup flour
3-1/2 tablespoons confectioners' sugar
1/4 pound butter
Preheat oven to 350. Combine flour and confectioners' sugar. Cut in butter
and blend to a pie dough consistency. Press the dough evenly into an 8 or 9"
pie plate. Prick the dough all over bottom with tines of a fork. Bake for 20
minutes, until lightly browned. Remove and let cool.
Red Raspberry Pie:
I baked sugar pie crust (above)
Filling:
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons raspberry Jell-O(dry)
1&1/2 quarts red raspberries
Combine sugar, water and cornstarch in a pan. Cook, stirring until thickened
and clear. Add the Jell-O and mix well. Arrange raspberries in bottom of
baked pie shell. Pour Jell-O syrup over berries, making sure all are covered.
Refrigerate until thoroughly cooled. Garnish with whipped cram if desired.
Lynda's Note: When I make this crust, I usually spray the bottom of the pie plate
with non stick spray. Even though there is 1/4 pound butter in the crust, it
sometimes sticks, especially that first slice.
Also, this is the pie I get
request for the most. It has a crisp sugar crust and is mouth watering.
Filled with shimmering raspberries, it won a blue ribbon as well a first
place in the fruit pie of the day competition at the Illinois State Fair.
From Jane E. Hurshma, Springfield, Illinois
Illinois State Fair
Red Raspberry Pie
Sugar Pie Crust:
1 cup flour
3-1/2 tablespoons confectioners' sugar
1/4 pound butter
Preheat oven to 350. Combine flour and confectioners' sugar. Cut in butter
and blend to a pie dough consistency. Press the dough evenly into an 8 or 9"
pie plate. Prick the dough all over bottom with tines of a fork. Bake for 20
minutes, until lightly browned. Remove and let cool.
Red Raspberry Pie:
I baked sugar pie crust (above)
Filling:
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 tablespoons raspberry Jell-O(dry)
1&1/2 quarts red raspberries
Combine sugar, water and cornstarch in a pan. Cook, stirring until thickened
and clear. Add the Jell-O and mix well. Arrange raspberries in bottom of
baked pie shell. Pour Jell-O syrup over berries, making sure all are covered.
Refrigerate until thoroughly cooled. Garnish with whipped cram if desired.
Lynda's Note: When I make this crust, I usually spray the bottom of the pie plate
with non stick spray. Even though there is 1/4 pound butter in the crust, it
sometimes sticks, especially that first slice.
Also, this is the pie I get
request for the most. It has a crisp sugar crust and is mouth watering.
Filled with shimmering raspberries, it won a blue ribbon as well a first
place in the fruit pie of the day competition at the Illinois State Fair.
From Jane E. Hurshma, Springfield, Illinois
Illinois State Fair