With all the fixings inside, these burgers combine beef and sausage. They are designed for outdoor cooking, although they might also be prepared on an interior grill.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 2 ½ cups raspberries
- ½ cup packed brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon butter
- 1 egg white
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
- Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 138 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good recipe ingredient wise but I changed just about everything about it and it came out great ! Used a double 9” pie shell and used 4 cups raspberries for a shallow 9 “…. These are fresh berries from my garden that were frozen and I drained excess fluid. Used 1 cup of brown sugar and 4 TABLESPOONS of cornstarch. 1 tablespoon per cup is a good ratio for this fruit. Mix the ingredients together well don’t just sprinkle on top. Cooking instructions were good (10-15 min at higher heat and then lower) and the pie was delicious with a just right amount of thickening from the cornstarch. Don’t know about others but I think cornstarch is more reliable and tasty than wheat flour for almost any fruit pie. Enjoy !!!
This recipe clearly called for a single crust, but I see it actually needs 2 crusts. Terrific pie!
no changes made and the pie turned out completely liquid!
I’ve made this pie several times and it always turns out fantastic. Like others, I increased the corn starch from 1 teaspoon to 1 tablespoon. And instead of a crust, I make a crumble top. I also increased the berries to 3 cups.
I’ve made this twice. First time with fresh berries was perfect. Second time with frozen berries I added a tablespoon of corn starch. It wasn’t enough. Pie had too much liquid but still very good.
Easy enough to make, but like everyone else said, not enough berries and too soupy. I light of that, I made it again with 4 cups of berries, 1/4 c. brown sugar and 3/4 c. sugar, with 3 T. of cornstarch. Still too liquidy, but it was better. Also baked entire time at 400. This recipe needs some modifications.
6 tsp of cornstarch to Brown sugar…… finally made it not so soupy! Yum!
I have been using deep dish 9″ pans with 4 1/2 cups of berries, 3/4 cup brown sugar and 3 tablespoons of cornstarch and I bake for 45 – 50 minutes at 350 F……..everyone loves it
I made this pie with fresh Raspberries from our garden. Followed the recipe exactly. The pie looked beautiful, smelled great, and I had high hopes for it. It was the first Raspberry pie I’d ever made. Unfortunately, was very disappointed. The flavors were very good – the Raspberries shown and it was just enough sweet/tart for us. But as some other bakers/reviewers have written, it was like soup! My husband was really looking forward to a piece of pie, and I, instead had to serve this in a bowl, and even then it didn’t hold up as a cobbler might. It was just JUICE. Had to use a ladle to dish it up. Potentially really good recipe BUT ABSOLUTELY NEEDS MORE CORN STARCH!!! Very disappointing effort this holiday weekend.
DELICIOUS!!!!!!!!
Definitely for raspberry lovers. Perfect topped off with a scoop of vanilla icecream. Nice simple recipe to follow, I would add a touch more cornstarch.
Taste wise, this pie was quite good. However, the inside was so soupy and runny that I ended up having to scoop it out of the pie plate with a ladle. I used a swirled top crust, so I know that there was adequate space for steam to escape. Not sure why it turned out this way. But, all in all, the pie was alright. I might make it again, but if I do I will use more cornstarch.
I made this for my brother and took the advise of others and used 3t of cornstarch. It smelled wonderful and with a top crust looked wonderful. When my brother cut into it it was like soup! Did not thicken what-so-ever. He did say the taste was amazing. If anyone has any other suggestions on how to thicken this pie it would be greatly appreciated.
FANTASTIC! Even with store-bought crusts and Sam’s Club berries on special, this was an amazing pie. We kept sugar a bit low, but otherwise did this exactly as written. Wonderful!
I think the brown sugar threw the taste off. Came out very runny and just didn’t do it for me.
This recipe was great!!! It even worked well with a gluten free pie crust! I used 3 tsp of starch like the reviews said and i took the pie out of the oven 10 minutes early cause it was looking a little too golden, but it worked out perfectly. delicious!
This is a great tasting pie and very simple to make. Next time I would use 2 or 3 tsp. of cornstarch as 2 was a bit on the runny side. I used fresh raspberries.
WAAAY to sour. We all took one bite & puckered up! maybe because i used raspberries picked were from the backyard, but they were definatly ripe.. i ended up putting sugar & powdered sugar on top, then it was ok. Also, very very runny. Should have added tapioca to the mix to help make it firmer. but .. it was an easy recipe!
Wow! i am a very accomplished cook, but i really dont’ bake so much – this was the classic ‘less is more’ recipe — and wow, it was GREAT!!!! It is my first raspberry pie, based on a mega amount of fresh berries in my back yard — i increased the corn starch to 3 teaspoons – it seemed good. the problem with this recipe is that 2-1/2 cups is NOT enough berries – i used almost 5 cups and that filled the pie shell – otherwise it would have been droppy. i didnt’ increase the sugar – so next time i might add a few more tablespoons. It was PERFECT other wise. took about 10 more minutes to cook then was stated, and i used foil to keep the edges from burning, WOW!!! thank you for an easy delish recipe, worthy of 10 stars! MMMMMM
This is a great pie. It tastes just like a raspberry pie should. Raspberriey. Beautiful and simple. Love it. I would suggest that the crust needs to be a nice flakey number, not one available in a box. Never use those horrid things…
I loved the ease of this recipe – was worried maybe it was too easy but my worries were quickly dismissed! This pie is delicious! I added a bit more corn starch after reading all the reviews and it was perfect! it will be a hit for the holidays!