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)

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

Goss Berry Farm, Mechanic Falls, Maine
207-346-6811 ~ info@gossberryfarm.com