Fall is the time of year I find myself baking the most! There is nothing like the aroma of fresh bakery when it fills the air on those colder fall days. I prefer to use fresh fruit recipes over pie filling from a can any chance I can get. But sometimes fresh is just not available when you really want it. I think you will love this simple, delicious red raspberry pie recipe. I have added a little extra sugar to my grandma’s original recipe because I am not a fan of a tart raspberry pie. You can use the Pillsbury pie crusts found in your dairy section for this recipe, or if you prefer, make it from scratch using any pie crust recipe you have.
Remember how long it used to take our mothers and grandmothers to make a pie? It seemed like mine spent hours in the kitchen baking! Today making pies could not be simpler and trust me when I say the more you make, the easier they become! Just imagine how good your kitchen will smell while they bake!
Ingredients:
- 2 Tablespoons of corn starch
- 2 Tablespoons of all-purpose flour
- A dash of salt
- 1 ¼ cups of granulated sugar
- 2 pints of fresh or frozen red raspberries
- 3 Tablespoons of margarine (I prefer to use butter)
- Pillsbury premade pie crusts
Directions:
Preheat oven to 400 degrees.
In a large bowl, mix corn starch, flour, salt, and sugar. Blend all ingredients until thoroughly mixed.
Pour the sugar mixture over the berries and fold lightly until berries are completely covered.
Pour your filling mixture into a prepared bottom pie crust.
Dot the top of the filling with margarine and cover with a top crust.
Bake your pie according to your pie crust recipe.
ENJOY! From: “In the Kitchen with Sheryl”
