Sharon Goss's Raspberry Pie

Crust:
2 cups flour
3/4 cup shortening
1/2 tsp. salt
1/4 cup plus 1/2 cup cold water

Filling:
1 cup sugar
1/4 cup flour  (tapioca may be used instead)

2 pints of raspberries

Mix the flour and sugar together.  Toss in two pints of raspberries and coat with sugar mixture.  Put into pie shell.

Mix crust together and divide dough in half.  Roll out one of the halves to fit a 9" or 10" pie plate.  Put in filling mixture..  Roll out the other half to put on the top. Lightly spread about 1 to 2 tsp. of shortening onto the top half.  Lightly sprinkle with flour.  Fold into quarters and lay over top of pie.  Flute the edges.  Brush the top with milk.

Bake at 450 degrees for 15 min.  Reduce heat to 350 and cook another 45 minutes.  (Insides should be bubbling.)

 

Raspberry Crunch (can also be made with other fruit)

1  cup flour          

¼ cup brown sugar

½ cup butter, softened

½ cup walnuts, chopped fine

Mix like pie crust and bake one hour at 250 degrees on a cookie sheet, stirring two or three times during baking.  Cool.  Pat 2/3 of dry crunchy mixture in bottom of 9” x 13” pan. 

Beat the following at high speed for 20 minutes:    

2 egg whites

1 cup sugar1 tsp. vanilla

1 Tbsp. Lemon juice

1 pkg (10 oz.) frozen raspberries, broken apart 

 

Fold in two cups whipped cream.  Pour in pan and top with remaining crunchy mixture.  Freeze at least four hours before serving.                          

 

Raspberry Pizza

(This may also be made with strawberries or blueberries.)

 

Crust:

 

1 ½ cups flour               

½ cup brown sugar

1 cup butter or margarine

½ cup chopped walnuts

 

 Filling:

 

1 (8 oz.) pkg. Cream cheese

1 ( 8 oz.) container whipped topping

¾ cup confectioners sugar

         Topping:

1 (3 oz.) pkg. Raspberry gelatin

1 cup water or raspberry juice, divided

½ cup sugar

4 Tbsp. Corn starch

dash of salt

4 cups raspberries

To make the crust, mix all the ingredients to form dough. Spread on the pizza pan. Bake at 400°  for 15 minutes.

For the filling, mix cream cheese and confectioners sugar. Fold in whipped topping.  Spread over cooled crust.

To make the topping, combine gelatin, sugar, salt and ½ cup water or berry juice. Dissolve cornstarch in remaining water. Stir into gelatin mixture. Cook over medium heat until thickened. Stir in fruit to coat all the fruit. Cool. Spread on top of filling. Chill pizza and serve. 

 

Raspberry Coffee Cake – Recipe from my friend

In medium saucepan combine:

2 cups raspberries (or you can use apples, apricots, peaches, or pineapple)

½ cup water

 

Simmer covered for 5 min or until fruit is tender.  Stir in 1 Tbsp. lemon juice

Mix together 3 Tbsp. corn starch and ½ cup sugar and stir into fruit mixture.  Cook until thickened.  Cool.

In mixing bowl, stir together:

1 ½ cups flour

½ cup sugar

¼ tsp. salt

1 ½ tsp. baking powder

½ tsp. cinnamon

Cut in ½ cup butter or margarine until it resembles crumbs. 

Add 1 slightly beaten egg, ½ cup milk, and ½ tsp. vanilla.

Spread ½ of the batter in a greased 9 x 9 pan.  Spread the cooled fruit over the batter.  Spread remaining batter over fruit. 

Topping:

Combine ¼ cup sugar, ¼ cup flour, 2 Tbsp. margarine or butter, and ¼ cup walnuts. Spread over batter. 

Bake at 350 degrees for 40 to 45 minutes.  Delicious!

Katie’s Grandma’s Raspberry Rolls

Make a batch of biscuits.  I use Betty Crocker’s “Baking Powder Biscuits” which follows:

2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

1 tsp. salt

½ cup shortening

¾ cup milk

Roll out the biscuit dough into a rectangular shape.  Place 2 pints of fresh raspberries down the middle third of the dough.  Sprinkle with ½ cup sugar.  Roll up the dough.  (This can be a bit challenging, but it doesn’t need to look perfect.  I just fold up both sides up over the raspberries and sugar.)  Cut into slices and lay them in a 9 x 13 greased pan. 

Mix together 1 cup water and 1 cup sugar.  Pour it over the slices.

Bake at 450 degrees for 20 minutes.

Serve hot topped with whipped cream or ice cream.  Yummy!

Thanks, Katie Sturtevant, for sharing this family favorite with us!

Kelly’s Fresh Raspberry Pie

1 ½ cups water

3/4 cup sugar

2 Tbsp. cornstarch

1 Tbsp. margarine

 1 tsp. vanilla

1 (3 oz.) pkg. raspberry Jell-O

2 pints fresh raspberries

Combine water, sugar and cornstarch in saucepan, and cook over medium heat until thickened.  Remove from heat and add margarine, vanilla, and Jell-O.  Mix and cool slightly.  Arrange raspberries in baked pie shell.  Pour Jell-O mixture over raspberries and chill until firm.  Top with whipped cream when serving.

 

Moody’s Four-Berry Pie   -from the Moody’s Diner Cookbook

1 cup strawberries

1 cup blackberries

1 cup blueberries

1cup raspberries

1 cup sugar

2 Tbsp. tapioca

Dash of salt

½ tsp. cinnamon

Put berries in unbaked 9-inch pie shell.  Mix sugar, tapioca, salt, and cinnamon and pour over berries.  Dot with butter.  Cover with top crust.  Bake at 325 degrees for 1 hour.

 

Moody’s Blueberry Pie   from the Moody’s Diner Cookbook

4 cups blueberries

1 Tbsp. flour

1 cup sugar

Dash of salt

2 Tbsp. margarine

2 Tbsp. milk

Cinnamon or nutmeg to taste (I use ½ tsp.)

Pour blueberries into unbaked 9-inch pie shell.  Mix dry ingredients and pour over berries.  Dot with margarine.  Cover with top crust that has been dusted with four and brushed with milk.  Bake 35 minutes at 350 degrees.

Goss Berry Farm, Mechanic Falls, Maine
207-346-6811