Pie Crazy–Red Raspberry Pie Filling

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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.

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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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Lemon Meringue Pie

Recipe

 

The day before Easter this year, I needed a little baking therapy.  Not to mention I needed an Easter dinner dessert.  So, to kill two birds with one stone I picked out something a little more challenging.  I’ve made a lot of pies, but never made a lemon meringue pie – probably because I wasn’t a very big fan of them.  But now, something has changed and I like lemon pie.   After searching for a recipe I settled on one from Better Homes & Gardens New Cook Book – Souvenir Edition.  Making the pie was a bit time-consuming but I liked the way everything seemed to come together.         

Instructions

 

I used a store-bought freezer crust.  Typically, I would make my own but I had one on hand and decided since I was attempting a new, and time-consuming recipe, I’d cheat a little.            

Baked Pie Crust

 

 I used a fresh lemon for zest and juice.       

Lemon Zest

 

Lemon Juice
Lemon Juice

 

Cooked Pie Filling

 

Peaked Meringue

 

The meringue was a lot easier to make than I had anticipated.  Turned out great – wouldn’t hesitate to make it again.         

And, here is the finished product… Not bad for a newbie!          It was a hit!        

The Finished Pie