Food recipes
Fresh Raspberry Pie
Fresh Raspberry Pie Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt sugars, granulated cornstarch cornstarch water, bottled, generic syrups, corn, light strawberries, r...
Fresh Raspberry Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
cornstarch
water, bottled, generic
syrups, corn, light
strawberries, raw
vanilla extract
raspberries, raw
Directions:
In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
Press onto bottom and up the sides of an ungreased 9 inch pie plate.
Bake at 350F for 18-22 minutes or until edges are golden brown.
Cool on a wire rack.
In a saucepan, combine sugar and cornstarch.
Stir in water until smooth; stir in corn syrup.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
Cool to room temperature, about 30 minutes.
Add the raspberries; gently stir to coat.
Spoon into crust.
Refrigerate until set, about 3 hours.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
cornstarch
water, bottled, generic
syrups, corn, light
strawberries, raw
vanilla extract
raspberries, raw
Directions:
In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
Press onto bottom and up the sides of an ungreased 9 inch pie plate.
Bake at 350F for 18-22 minutes or until edges are golden brown.
Cool on a wire rack.
In a saucepan, combine sugar and cornstarch.
Stir in water until smooth; stir in corn syrup.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
Cool to room temperature, about 30 minutes.
Add the raspberries; gently stir to coat.
Spoon into crust.
Refrigerate until set, about 3 hours.