Pie Crazy–Red Raspberry Pie Filling

I use to think that cupcakes were the rave.   They are cute and tasty, and you can make just about any flavor imaginable, but truthfully, my new rave is homemade pie.  Pies offer a sense of nostalgia for me.  My grandmother and mother made them often, and made them well.

I have actually discovered the more pies you make, the more efficient you become at making them. What once seemed like a dreaded chore, now seems like a – piece of pie.

And how about the cost of buying a pie these days.  Whoa… Hold on to your wallets folks!  They certainly aren’t cheap.  So, why not make your own?

I searched the archives here at The Joy of Caking and found I’ve made and shared quite a few pies with you.  I guess maybe my new rave isn’t so new after all.  Here is the list I came up with.

Farm Country Peach

Vanilla Cream Pie. 

Custard Pie

Red Raspberry Custard Pie with Vanilla Crumb Crust

Old-Fashioned Blueberry Custard Pie

Mini Apple Pies

Homemade Apple Pie 

Lemon Meringue Pie 

Guilt Free Mini Pies

Icebox Banana Chocolate Pie

I see I’ve still have a lot of pies flavors yet to go, and that’s just fine with me.

This red raspberry pie filling is about as raspberry as you’re going to get.  I used berries that I had frozen from our own raspberry bushes. I’d say the filling leans toward the tart side.  If you prefer a more sweet filling bump up the sugar by 1/4 cup.

  

Raspberry Pie Filling

2 tbsp. corn starch

2 tbsp. all-purpose flour

a dash of salt

1 c. granulated sugar

2 pints of fresh, or frozen red raspberries

3 tbsp. margarine

prepared double  pie crust

Preheat oven to 400 degrees.

In a large bowl, mix corn starch, flour, salt, and sugar.  Blend all ingredients until thoroughly mixed.  Pour sugar mixture over berries and fold lightly until berries are completely covered.  Pour into prepared bottom pie crust, dot with margarine, and cover with top crust. 

Follow the instructions for baking the pie according to your pie crust recipe.

What do you think?  Is pie the new rave, or is it just me?

 

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Pie Talk

When I was a little girl my grandma would make a pie just about every week for Sunday dinners that I loved being invited to.  

Grandma’s pies never looked perfect but they were always delicious, and today I admire her for making them so faithfully.

My pies, like my grandma’s, never look perfect either.  And like hers, they are always very tasty but I surely don’t make them weekly.  I guess it would be safe to say that I’m lucky if I make one every few months, or so.

I love going into diners where their dessert menu boards are typically filled with a never-ending list of  their homemade pies – lemon, cherry, coconut cream, chocolate cream, banana cream, custard, red raspberry, black raspberry, peach, and of course apple.  It’s proof that pies are not a dying breed.  Perhaps today, people are more inclined to order a slice of their favorite pie out rather than make one at home.  What do you think?

Since today is Sunday, and I haven’t baked all week, I thought I might as well make some pie and make my grandma proud.

This pie crust recipe came from The Good Housekeeping Illustrated Cookbook.

2 c. all-purpose flour

1 tsp. salt

3/4 c. shortening

5-6 tbsp. cold water

Put all the dry ingredients into a large bowl.  With a pastry blender, cut the shortening into the flour.  Sprinkle one tablespoon of cold water at a time  into the mixture; mix lightly.  With hands, shape pastry into a ball.  Divide dough in half.  On lightly floured surface roll each dough into a circle that is about 2 inches larger than the pie plate, and about 1/8 of an inch thick.  Place pastry into pie plate and pinch edges.

This custard pie filling recipe was adapted from the same cookbook.

2 c. skim milk

1/2 c. heavy cream

1/2 c. granulated sugar

3 eggs

2 tsp. pure vanilla extract

1/2 tsp. salt

1/4 tsp. nutmeg

Preheat oven to 425 degrees.  Rub softened butter on unbaked pie crust and put in refrigerator until filling is ready.

In a medium bowl, add all ingredients.  Whip ingredients with wire whisk until mixed.  Pour custard mix into pie shell and carefully transfer to oven.  Bake for 25 – 30 minutes, or until a knife comes out clean when inserted about 1 inch from the edge.  Cool and refrigerate. 

Rather it’s a deep dish, top crust, graham cracker crust, or crumb topping I’m all for pie!

Do you make your own pie, or do you order it out?

Shared this at Weekend Potluck – check out all the other great recipes there!