Erik’s Famous Raspberry Pie
Erik is the baker in the family. This is a favorite and works for strawberries, peaches, blueberries, blackberries, and raspberries.
In a medium covered sauce pan, start about one pint of raspberries heating on medium(setting of five) with one tablespoon of water. Turn on the oven and set it to 350 F. To make the crust, add 1.5 cups of flour, two tablespoons sugar, and one-half cup of Crisco solid shortening in a large bowl. Mix these with a hand-held mixer for several minutes. Add four tablespoons of water, and mix it until it starts to clump. Gather it into a ball, and slap it to consolidate it. Cut it in half. Roll half out into a circle to fit a pie pan using a roller and a cloth with flour on it. Fit it into a glass pie dish. Spread one teaspoon of milk on top of the crust using a pastry brush, then sprinkle on teaspoon of sugar on top. Bake the crust for twelve minutes at 350 F. To the bubbling berries, add a slurry of 1.5 tablespoons of arrowroot or corn syrup in enough water to make it pourable(about one tablespoon of water). Bring it back to a boil gently, and whisk it smooth. Turn off the heat, then add a pint of fresh raspberries to the syrup. Just coat the berries and pour the mixture into the baked pie crust. Serve with vanilla ice cream. Yummy!
This recipe is from one of Gayle’s colleagues. We were surprised at how nice and light the flavor is.
1 1/2 cups water
1 (6 ounce) package raspberry flavored gelatin mix
1 (12 fluid ounce) can very cold evaporated milk (fat free is okay)
1 cup fresh raspberries for garnish
Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries
1 cup yogurt (plain or vanilla)
½ to 1 cup blackberries (fresh or frozen)
½ to 1 banana, peeled
Blend until smooth and serve promptly
Chewy Red Raspberry Bars
1/2 cup butter or margarine (at room
1 cup light brown sugar, firmly packed
1/2 teaspoon almond extract
1 cup All Purpose Flour
1 teaspoon baking powder
1 cup oats (quick-cooking or old-fashioned)
1/2 cup Red Raspberry
1. Preheat oven to 350 degrees. Coat an 8 x 8-inch baking pan with cooking spray.
2. In a medium mixing bowl, beat butter and brown sugar until smooth and fluffy. Beat in almond
3. Mix in flour, baking powder and oats until mixture is combined and crumbly. Reserve 1/4 cup
of the mixture for topping; set aside. Pat remaining mixture into the bottom of prepared baking
4. Spoon preserves on top of oat layer, spreading as much as possible without disturbing the
bottom layer. Sprinkle reserved topping on the top of preserve layer.
5. Bake for 30 to 40 minutes or until lightly browned. Remove from oven and cool on a wire rack.
When cooled, cut into squares. *These are also super with blackberry preserves too!
My favorite way to eat them is fresh. It is always a good idea to rinse them lightly right before you eat them. Gayle makes awesome blueberry muffins. I can never make them the way she does, since I have a tendency to over mix things. Here is her recipe: Heat oven to 400oF and place 12 muffin cups into a muffin pan. Beat one egg with a fork. Stir in ½ cup milk and ¼ cut vegetable oil. Blend 1 ½ cups flour, ½ cup sugar, 2 tsp Baking powder, and ½ tsp salt, then mix it lightly with the beaten egg. Do not over mix. Gently stir in one cup of blueberries. Fill muffin cups 2/3 full. Bake them for 20 to 25 minutes
1/2 cup milk
1/4 cup cooking oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh chopped blackberries
Beat egg slightly with fork. Stir in milk and oil. Sift together flour, sugar, baking powder and salt. Add to egg mixture. Blend in blackberries, being careful not to mash them. Pour into muffin tin and bake in a 400-degree oven for 20 to 25 minutes. Makes 12 muffins.
1 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
1/2 cup sour cream
1 egg, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 cup fresh blackberries
Sifted powdered sugar
Combine flour and brown sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.
Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon and vanilla. Blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350 degrees for 35 minutes. Cool. Cut into 3- by 2 1/2-inch bars. Sprinkle with powdered sugar. Makes 12 bars.