How To make Mile High Raspberry Pie
1/4 cup Butter or margarine
1/4 teaspoon Salt
2 tablespoons Sugar
1 Egg yolk
3/4 cup Flour
sifted
1/4 cup Almonds :
finely chopped
RASPBERRY FILLING:
12 ounces Raspberries; frozen thawed
1 cup Sugar
2 Egg whites :
room temperature
1 tablespoon Lemon juice
ds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough. Press into a 9" pie plate. Refrigerate 30 minutes. Bake at 400~ for 15 minutes or until golden. Thaw raspberries. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm.
How To make Mile High Raspberry Pie's Videos
Raspberry Lemon Meringue
Ashley makes a raspberry lemon meringue pie.
Mini Raspberry and Lemon Meringue Tarts Sable Pastry Lemon Pie
FOLLOW US:
Instagram:
Facebook:
FREE To Subscribe
These sweet Lemon and Raspberry Meringue Tarts are absolutely delicious! They are simple to make at home while looking store bought! ENJOY!
RELATED LINKS:
Caramel Chocolate Tart Pie Topped with Chocolate Truffle Kisses:
No Blind Baking Chocolate Tart Shells:
NO Blind Baking Pastry Cases Tart Cases Pate Sable:
Tart Shell Sugar Cookie Chocolate Pastry Dough Shells:
Almond Sable Biscuit Pastry Letter Number Cake:
Lemon Curd Tart Dome Entremet:
EQUIPMENT/INGREDIENTS (Affiliate)
Tart Rings:
Gloves (Similar):
Kitchen Scales:
Mini Strainer:
Piping Tip:
Rolling Pin (Similar):
Tart Rings (Similar):
Silicone Mat:
Baking Tray (Similar):
Pastry Bags:
INGREDIENTS: Makes 24 Minis
PASTRY:
235g All Purpose Flour
95g Icing/Confectioners Sugar
40g Almond Flour/Meal
Pinch of Salt
120g Cold Cubed Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Extract
RASPBERRY SAUCE LAYER:
250g Raspberries - Fresh or Frozen
3/4 Cup Water
3/4 Sugar
1 Tablespoon Lemon Juice
4g Leaf Gelatine
LEMON CURD:
1/2 Cup Lemon Juice
1/2 Cup Sugar
3 Large Eggs
120g Unsalted Butter
4g Leaf Gelatine (or 1 Teaspoon Powdered Gelatine dissolved in 1 tablespoon boiling water)
MERINGUE TOPPING:
120g Egg Whites
240g Sugar
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
FOLLOW ME:
MUSIC:
Sweet As Honey
#LemonMeringue #Lemon #LemonTart
Lemon and Raspberry Meringue Pie
The show-stopping cover star of our Christmas Eating Guide, this Lemon and Raspberry Meringue Pie is guaranteed to wow your guests. Made with fruity raspberries and quality store-bought curd, the towering treat is surprisingly simple to prepare. Follow our step-by-step guide and find the recipe at our website:
The BEST Apple Pie Recipe
A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Peach and custard meringue pie by Selati sugar & Chef Claire
We’re whipping up delicious delights with seasonal peaches and Claire has an incredible meringue pie recipe up her sleeve that uses the classic combination of peaches and custard
The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes
My delicious Apple Pies, for the full list of ingredients and instructions, see below|:
For the pastry:
275g plain flour
2 tbsp icing sugar
140g cold butter, cut into dice
3-4 tbsp cold water
For the filling:
2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm
2 eating apples –pink lady or braburn
25g unsalted butter
Juice of a lemon
4 tbsp caster sugar
1 tbsp caster sugar for the top of the pies
Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling.
Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool.
Fold the sliced eating apples into the cooked apple.
Heat your oven to 200°C and have a muffin tray ready.
Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids.
Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar
Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard.
#PaulHollywood #EasyBakes #ApplePies
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
Subscribe here