How can I make a great raspberry pie without raspberries?

Question

We don't have raspberries long here.. too short of a season. Does anyone know of a good raspberry pie recipe, and what to use instead - perhaps some kind of preserve or other product?

Answer 1

You can buy canned raspberry pie filling ... and also frozen raspberries.  You could also combine them with blackberries, if you want

Answer 2

Generally there are packaged pie fillings but far from "great".

Faking raspberries would be a good trick for a magician or illusionist.

Maybe try Salmon berries with Chambord for flavor?

Answer 3

You can use frozen raspberries or mixed berries that you find in your grocer's freezer section.  Get the kind that are frozen without syrup and you do not need to thaw them before using if you do not want to but you can.

Raspberry Pie

Ingredients

2  cups all-purpose flour

1/2  teaspoon salt

2/3  cup shortening

6 to 7  tablespoons water

3/4 to 1  cup sugar

1/3  cup all-purpose flour

5  cups raspberries

2  teaspoons finely shredded lemon peel

  Milk (optional)

  Sugar (optional)

Directions

In a mixing bowl combine the 2 cups flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

In a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.

On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

If desired, brush pastry top with a little milk and sprinkle with additional sugar.

To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

WA

Answer 4

This is a trick question, right?

Answer 5

You could make a simple raspberry dessert by making a graham cracker crust and then make a filling with Cool Whip and Raspberry Yogurt mixed together.  

Answer 6

Try the freezer section of the market?  They should have all kinds of berries frozen.  Frankly, once cooked, I don't think you'll notice the difference.

I don't have a recipe, but I'm betting you might get that on the frozen package too.

Best of luck!

Answer 7

Buy rasbarries in a can its much easier to do  

Answer 8

frozen raspberries. (their cheaper than fresh)

raspberry jam