What is raspberry pie filling made of?

Filling 1 cup granulated sugar. 3 tablespoons cornstarch. 1 cup water. 4 cups fresh raspberries. 1 tablespoon butter.

Why are raspberry pies so expensive?

The shortage in stock is due to supply chain issues which affected any components which used semiconductors . The Raspberry Pi range was not alone in this: graphics cards, along with other PC components, also saw stock shortages and high demand. It's also difficult to buy a bare board.

What is the best thickener for pie filling?

Cornstarch . Cornstarch is a super-effective thickener that doesn't need much time to cook, although it does require high temperatures to activate. To avoid clumps, mix cornstarch with sugar before adding it to your filling.

What is the difference between cobbler filling and pie filling?

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler . Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.

What is pie filling made of?

Fruit, sugar, cornstarch, acid, extras . These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.

What material is a Raspberry Pi made of?

Most of the raw materials used to manufacture the Raspberry Pi A+ are copper, plastic, and silicon (glass fibers) . The Raspberry Pi A+ can be treated as a single PCB board.

What is raspberry preserves made of?

What are raspberry preserves? Raspberry Preserves are a mixture of fresh raspberries, sugar and lemon juice that's cooked until the berries are mushy and the sugar is completely dissolved. This creates a sweet and tart spread that can be eaten with bread.

What is raspberry powder made of?

Made from premium-quality raspberries that have been freeze-dried and ground into a fine powder , our raspberry powder adds a burst of tangy and sweet flavor to smoothies, desserts, baked goods, dressings, and more.

Dorothy’s Fresh Raspberry Pie Recipe (2024)

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Shockingly Delicious

Drool-worthy, scrumptious, "scary good" recipes for people who love big flavors!

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by Dorothy Reinhold on August 7, 2011

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The most popular post on my site is my Fresh Blueberry Pie, and with good reason.It celebrates the berry at the height of the season, nearly au naturel. Oh, and it’s pie. Let’s not forget that.

With memories of that swirling deliciously in my head, I wondered if I could duplicate the magic with raspberries.Would it work and, most importantly, would it be scary good like the blueberry pie?

Yes and yes!

When life hands you fresh raspberries during raspberry season, please make this pie. It’s the best raspberry pie this pie girl has eaten.

Place fresh berries to cover the top.

Just before serving, dust with powdered sugar for pretty.

Recipe: Dorothy’s Fresh Raspberry Pie

Summary: A berrylicious Fresh Raspberry Pie showcases supremely fresh berries at the height of the season. The only thing baked here is the pie shell!

Ingredients

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
2 teaspoons Chambord (raspberry liqueur)
5 3/4 cups fresh raspberries, divided use (best made with fresh, not frozen berries)
1/4 teaspoon almond extract
2 tablespoons butter (not margarine)
1 teaspoon finely grated lemon zest (yellow only, not white part)
9-inch pie crust, blind-baked and cooled

Instructions

In a medium saucepan, combine sugar, cornstarch and salt. Blend in water, Chambord and 2 cups raspberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in almond extract, butter and lemon zest. Cool. (See note below about fast cooling.)
Gently fold in 2 1/2 cups raspberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 ¼ cups of fresh berries over top (there may be a few left over, but I want you to be sure to have enough). Cover with plastic wrap and chill at least 3 hours, or overnight if needed.
Serve plain, or with whipped cream, vanilla ice cream or frozen yogurt. To serve, remove pie from refrigerator and serve chilled or let it sit on the counter for a few minutes to take the chill off (my preference). Sift powdered sugar over top for pretty.
Serves 8.

Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
Culinary tradition: USA (Nouveau)
My rating 5 stars: ★★★★★ 1 review(s)

Note: A quick way to cool the filling before adding the rest of the raspberries is to fill a large salad-type bowl with ice and water. Partially submerge the hot pot with the cooked raspberries in this cold bath, stirring every once in awhile, and in 5 or so minutes it will be sufficiently cooled to continue with your recipe. You can also just set the pan on an unused burner while it cools off, but the cold water bath is much faster and lets you get your pie in the refrigerator more quickly if time is important.

A word about the pie shell: Let’s be practical. If what stands between you and this pie is your fear of making and rolling out pie dough, then buy a pre-rolled shell. For this, I prefer Pillsbury in the red box in the refrigerated section at the grocery store. Don’t give it another thought; just buy the shell and make this pie and celebrate yourself as the culinary queen you are!

My daughter got this pie for her birthday!

Tagged as:almond extract, Chambord, fresh raspberry pie, lemon zest, Pie, raspberries, raspberry pie

{ 25 comments… read them below or add one }

ramond grandeJuly 2, 2018 at 8:02 am

deez pies sooo nice. yummy yummy in my big fat tummy.

dexter whelanJanuary 10, 2024 at 4:54 am: me tooooooooooo
Reply

Tracy NicksApril 1, 2015 at 11:28 am

We’ve made this pie for ~ 5 years now. It’s our absolute favorite. Thanks so much!!! Do you have a fresh strawberry pie recipe?

Dorothy ReinholdApril 2, 2015 at 2:48 am

Tracy,
Thank you so much! That’s makes me happy to hear! I don’t have a fresh strawberry pie recipe on the site, but I should!

Tracy NicksMarch 16, 2019 at 5:53 am

Here it is, 2019 and this is still our favorite pie recipe! It has become a family treasure that will go in our “to be remembered” recipe boxes for our kids and one we share with friends and loved ones at wedding showers and other celebrations. We love it because so many of the berries are not cooked, so you get all the good enzymes, antioxidants, etc. from them. It really is a healthy pie! I just want to say thank you again and to let you know how much this recipe means to us. Sincerely, Tracy

Dorothy ReinholdMarch 17, 2019 at 3:56 pm: Tracy,
You made me so happy to hear this! Thanks for letting me know, and I hope you have many more happy dessert tables with this pie on them!
Reply

Kathryn BrandAugust 25, 2014 at 8:43 pm

I used the top raspberry pie photo for a PowerPoint presentation on the computer gadget Raspberry Pi. It is for my college course, and I gave credit; hope you don’t mind! Let me know if there is a problem, and I’ll take it off before I turn it in. Beautiful photo!

Tina DahlbyAugust 25, 2012 at 9:49 am

Looks delish. How would it work with blackberries? Find myself with a big bucket at the moment!

Thanks!

DorothyAugust 25, 2012 at 8:26 pm: Tina,
Haven’t ever done it with blackberries, but I would give it a try! You also might like this cake (you could do it with all blackberries if you like): https://www.shockinglydelicious.com/strawberry-blackberry-cake/
Reply

IsobelAugust 26, 2011 at 5:18 pm

Hi Dorothy! THIS IS THE BEST PIE ON EARTH!!! Thank you so much for making the recipe, because it was sooo super duper delicious, and from now on, I will no longer have cake for my birthday, I will have pie. I can’t wait for my mom to make more!

DorothyAugust 26, 2011 at 8:23 pm: Isobel,
Thank you for that high praise!
Best pie on Earth? Yippee!
Reply
See Also
Quick Instant Pot Apple Butter Recipe - Adventures of Mel

EBethAugust 26, 2011 at 8:34 am

I made this recipe in a tart dish using a gluten-free crust. The filling came out just the right consistency, and with the fresh berries on top, the tart looked like it belonged on a magazine cover. And best of all was the superb flavor! A home run.

DorothyAugust 26, 2011 at 9:08 am: Ebeth,
Fantastic! I am so glad it was a hit for you! Make sure to try the Fresh Blueberry Pie, too. https://www.shockinglydelicious.com/dorothys-fresh-blueberry-pie-recipe/
Reply

christyAugust 21, 2011 at 3:10 pm

dorothy..your pie is stunning…perfect in every way. and hurrah for permission to use store bought crust..that isn’t the star of this show anyway! i will have to give your recipe a go…although i fear i would have to hide it from myself after 1 piece. thank you for sharing with tuesday night supper club!

DorothyAugust 22, 2011 at 5:59 am: Christy,
Thank you!
Reply

JimmyAugust 18, 2011 at 7:56 am

Awesome… This looks great.

I just read a good article about how to grow raspberries so this is good timing.
http://www.wascene.com/home-garden/how-to-grow-raspberries/

Thanks, Jimmy

Jenn Erickson/Rook No. 17August 16, 2011 at 7:25 am

What an exquisite pie! Thank you so much for linking up to “A Little Birdie Told Me…” at Rook No. 17. I’m spotlighting your recipe on my Facebook page and can’t wait to try the recipe myself!

Jenn

DorothyAugust 16, 2011 at 7:30 am: Jenn,
What a nice compliment! Thank you!
Reply

Christel ShawAugust 11, 2011 at 6:48 am

Dorothy-
I am off to Idaho today and the berries are abundant up North ! I can not wait to make this pie and share it with loved ones. Happy Birthday to your daughter (belated) xx C

Debi ShawcrossAugust 9, 2011 at 4:46 am