How To make The Gods' Raspberry Pie
-Belle Bestor DFPF73A
CRUST:
1 cup Flour
1/3 teaspoon Salt
1/3 cup Crisco
3 tablespoons Water
FILLING:
3 tablespoons Cornstarch
1/2 cup Water
2 cups Red raspberries -- canned or
-frozen and thawed 3/4 cup Sugar
3 tablespoons Lemon juice
2 cups Fresh whole red raspberries
Whipped cream
Oven 425 Make the crust by cutting the Crisco into the flour and salt until resemble cornmeal. Quickly stir in water, roll out dough, and place in 9" pie pan.Prick with a fork. Bake for 8 minutes or until light brown.For filling, dissolve cornstarch in 1/4 cup water.Mix together 2 cups raspberries, the remaining water or berry juice, sugar, and lemon juice. Bring mixture to a boil. Mix 1/4 of the hot berries with the cornstarch and water, stir, and return thickened berries to the hot berry mix. Cook for 1 minute, and then chill.At serving time, put 2 cups remaining whole, uncooked berries into the baked crust. Pour chilled filling over berries and top with whipped cream.Absolute best pie in the world. If you use canned or frozen berries for the cooked mix, use berry juice (up to 1/2 cup) instead of the 1/2 cup water. "Perfect Fruit Pies" Storey Publishing
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Easy Vegan Raspberry Crumble Tart
Today I am going to show you how to make an easy but spectacular vegan raspberry crumble tart. I am super excited about this recipe. Mother’s day is coming up in just a couple of weeks, and this would be a wonderful treat to serve mom on Mother’s day. The tartness of the raspberries, the slight sweetness of the maple syrup, and the delicious pastry make this a culinary experience.
Unlike many tart recipes where you must carefully roll out the crust, we are simply going to press the dough into the form, add a filling, and sprinkle with extra crust on the top. Easy to make, beautiful to look at, and absolutely delectable to eat.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
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It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
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0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
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