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RECIPE: Raspberry Pies for Fish Fry
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Posted by marilyn_sue (My Page) on Mon, Mar 23, 09 at 13:04
| I have been asked to bake 4 black raspberry pies for an up coming fish fry for the fire department. I have done that for a few years. I have my big batch pie dough made and in the freezer ready for when I want to bake the pies. Does anyone else on here bake pies for bake sales and things like that? |
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RE: RECIPE: Raspberry Pies for Fish Fry
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| I occasionally bake a pie or two for my church's annual fund-raiser dinner. |
RE: RECIPE: Raspberry Pies for Fish Fry
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Well better late than never huh? I use this with red raspberries but it will probably work with black too. I make a special crust for this pie. Raspberry Pie Pie Crust 1 1/2 cups flour 2 tsp sugar 1/2 tsp cinnamon 1/2 tsp salt 1 tsp grated orange zest 5 1/2 TBS cold unsalted butter cut in small pieces. 3 TBS crisco cold 1/4 cup ice water or less I use a food processor to mix. Make two balls and flatten into discs.Wrap discs and Cool in Re frig about 1/2 hr before rolling out. Preheat oven 425F Filling 1 quart raspberries 1 cup sugar 1/3 cup raspberry liqueur, I have used Chombard the tiny bottle with the gold crown, nip size 1/4 cup cornstarch 1 TBS lemon juice a pinch of salt 1 egg beaten for brushing on pie crust In a small bowl stir the liqueur and cornstarch until smooth. Combine the raspberries and sugar in a larger bowl. Gently add the liqueur mixture and the lemon juice, salt. Roll out crust, fill the pie. A lattice looks nice on top. Brush the top crust with beaten egg. Put in oven with pan under to catch drips. bake 15 min then turn heat down to 350F bake 35 to 40 min This is one Special Pie! |
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