Best Raspberry Pie Filling Recipe

Best Raspberry Pie Filling Recipe
Almost everybody loves raspberries, and they are used in all kind of dishes including salads, main dishes, and especially desserts. Fresh raspberry pie is always a favorite, and when the filling includes a glaze and uncooked fruit, it reminds us of the taste of summer. The following Best Raspberry Pie Filling can be poured into a baked pie shell, refrigerated and served with a dollop of whipped cream. It can also be used in dozens of other desserts. A layer of cream cheese filling on the bottom of a pie topped with this filling is luscious. The filling can be used to layer a trifle with pudding and liqueur-soaked cake pieces. Raspberry shortcake is delicious with this filling between flaky layers of hot, buttered scone-type shortcakes, or the filling can be put into miniature tarts. The filling can be used in hand pies with a cream-cheese crust, or to fill thumbprints in favorite thumbprint cookie recipes. It’s good over ice cream and can even be used in dump cakes. We love white sheet cake slathered with a cream cheese mixture and topped with this fresh raspberry filling. And those who love chewy almond frangipane can use this filling to spread over it. Actually, the sky’s the limit.
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The glaze for the raspberries in this filling is made with blended strawberries thickened with modified food starch (marketed as Ultra Gel or Clear Gel), which doesn’t go cloudy like cornstarch or flour. The strawberries paired with raspberries bring out the raspberry flavor. If you’re looking for an all-purpose filling, this is absolutely the best one.

8 Servings

1 pound strawberries
1 cup sugar
3/4 cup water

1/2 cup ultra gel
juice of 1 large lemon

4 cups fresh raspberries, washed and drained well

  1. Hull the strawberries and place them in the blender with the sugar and water.
  2. Blend until smooth; pour into a saucepan; whisk in the Ultra Gel.
  3. Bring the mixture to a boil over medium heat, whisking constantly.
  4. Whisk in the lemon juice.
  5. Continue whisking until thickened and clear.
  6. Remove from the heat and stir in the raspberries.
  7. Pour into a baked 9" pie shell or use for another purpose. Chill before serving.

Amount Per Serving
Calories 184 Calories from Fat 5
Percent Total Calories From: Fat 3% Protein 2% Carb. 95%

Nutrient Amount per Serving
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrate 44 g
Dietary Fiber 2 g
Sugars 25 g
Protein 1 g

Vitamin A 2% Vitamin C 85% Calcium 0% Iron 4%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.