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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Farm Country Peach Pie

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Dig out your most treasured double pie crust recipe because you’re going to need it.  And don’t forget to pick up some farm fresh peaches at your local produce stand or farmers market.

This pie filling is sweet, but not overly so.  And I dare say you won’t get anymore farm country fresh than you will with this pie recipe.

This recipe makes one 8” pie but I got overly creative and made four mini’s.

Farm County Peach Pie Recipe

Prepared double pie crust pastry

3 extra large peaches, peeled and sliced

1 tsp. lemon juice

1 c. granulated sugar

2 tbsp. all-purpose flour

1/4 tsp. cinnamon

2 tbsp. cold margarine or butter

Preheat oven to 450 degrees. 

In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon.  Carefully fold all ingredients together. 

Spoon peach filling into bottom half of prepared pie crust.  Slice margarine or butter into small pieces and place on top of pie filling.  Cover filling with top pie crust.  Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.

Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees.  Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender.  *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.

Serve  warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream. 

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Have you made a peach pie this season?