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?

 

8 Comment

  1. PJ Girl says:

    I prefer pies… warm with a scoop of icecream! Muffins are easier for me to bake as my pastry skills are very hit and miss but I agree that pies are more nostalgic.
    Lovely recipes x

  2. Sandra says:

    I think its the new rave. Looks like you’re a trend-better!!!

  3. bebetsy says:

    Eileen, what a lovely raspberry pie! We agree, pies will never go out of style. Thanks for the reminder on all your pie post. We will sit down with a cup of coffee and drool over every one of them. Hugs!

  4. kavenson says:

    okay – which one would you recommend for a non baker? I so desire to do something so artistically tantalizing, but I do not look forward to the strange looks from my family after they bite into whatever I made and me making up excuses as to why it might not taste as pretty as the picture.

    1. Hmmm – my suggestion for a non-baker is to make the Icebox Banana Chocolate Pie. Just replace the pie crust recipe with an already prepared graham cracker crust. No baking involved 🙂 And, we have all gotten strange looks and made excuses before so don’t let that stop you from trying. Good luck!

  5. […] This recipe creates a gorgeous pie filling, the ingredients are basic so if you are looking to add a flavor of your choice, there is room to do so.  Shopping list; Corn starch, all-purpose flour, salt, granulated sugar, frozen or fresh raspberries and butter or margarine.  Full recipe and method […]

  6. Alice Kerr says:

    I have a number of pies to make and wondered if you have bought a can of raspberry pie fill and added frozen raspberries to this filling and if you need to add anything else. I find the fillings to be quite sweet.

    1. Alice, I agree that canned fillings can be quite sweet. I probably wouldn’t add anymore sugar until I sampled the filling after I added the frozen berries to it. You could decided from there. I know that’s not very helpful but I don’t use pie fillings so I can say based on experience. Best of luck!

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