Raspberry Pie
Raspberries being fresh, I have made 2 of these pies this week.
Raspberries being fresh, I have made 2 of these pies this week.
- Carbohydrate 261.313916668945 g
- Cholesterol 122.012500052324 mg
- Fat 49.2388583463058 g
- Fiber 32.3279999230418 g
- Protein 6.46730832101845 g
- Saturated Fat 29.2471800123022 g
- Serving Size 1 1 - 9 inch pie (844g)
- Sodium 336.595000128246 mg
- Sugar 228.985916745903 g
- Trans Fat 4.16886499938547 g
- Calories 1454 calories
Step-by-step
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Raspberry Pie: A Delightful Pastry Treat
As a lover of fresh, juicy raspberries, I couldn't resist whipping up two of these delectable pies this week. The vibrant red berries burst with flavor in every bite, creating a sweet and tangy symphony in my mouth.
The pie crust, flaky and golden brown, provides the perfect canvas for the luscious raspberry filling. The combination of sugar, cornstarch, and tapioca creates a luscious sauce that thickens perfectly without overpowering the natural sweetness of the berries. And oh, the butter pats melting atop the filling... divine indulgence! I always make sure to make plenty of those, so every bite is filled with buttery richness.
