Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 47) worth the extra time Fresh Raspberry Pie t Prep Time: 30 Minutes Ready in: 3 Hours Servings: 8 Crust 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. 2. Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes. 3. Stir remaining 2 cups raspberries into cooled raspberry mixture. Spread in cooled baked shell. Refrigerate at least 2 hours before serving. 4. To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 390 (Calories from Fat 180); Total Fat 20g (Saturated Fat 11g); Cholesterol 50mg; Sodium 200mg; Total Carbohydrate 50g (Dietary Fiber 3g; Sugars 32g); Protein 2g exChaNgeS: 1 Starch, 21/2 Fruit, 31/2 Fat 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 cup granulated sugar 3 tablespoons cornstarch 1 /4 teaspoon salt 1 cup water 4 cups fresh raspberries 1 tablespoon butter Topping 1 cup whipping cream 1 tablespoon powdered sugar 1 teaspoon vanilla Pillsbury Most Requested Recipes™ 47
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