With bacon, onion, and balsamic vinegar, these gourmet deviled eggs are both sweet and savory. Always sought after but never seen! No discernible taste change can be produced with light mayonnaise and sugar replacement.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 pie |
Ingredients
- 2 deep-dish prepared pie crusts
- 2 quarts fresh black raspberries
- 1 ½ cups white sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 4 tablespoons butter, cut into 4 pieces
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
- I used the recipe for “Butter Flaky Pie Crust” from Allrecipes for this pie.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 221 mg |
| Sugars | 30 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Best pie I ever made. Thank you!!!
I changed the white sugar for brown sugar for a homier, warmer taste. The touch of caramelization that occurs brings the raspberries to another level. My favorite and my families Favorite pie.