Aunt Sadie's Raspberry Pie
"I lost my aunt's raspberry pie recipe, and I have searched the web for a similar one without any luck. This is what I can remember of the recipe, and it is terrific. It also works for cherries, but you may want to add food coloring to keep it red. Crust is my standard easy to roll crust."
photo by Jenn W.
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 8
ingredients
-
Crust
- 4 cups flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup shortening
- 1⁄2 cup butter
- 1⁄2 cup water
- 1 egg
- 1 tablespoon vinegar
-
Filling
- 5 cups frozen raspberries or 5 cups fresh raspberries
- 1⁄2 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 1⁄3 cup tapioca
- 1⁄2 teaspoon almond extract
directions
- Crust.
- Combine flour, sugar, salt. Cut in shortening and butter. Beat together water, egg and vinegar. Add to flour/shortening/butter mixture and mix until dough forms. Separate into four balls. Use two for this pie and freeze the rest for another time.
- Filling.
- Bring raspberries, water, sugar, lemon juice and tapioca to a boil. Add 1/2 tsp almond extract and remove from heat.
- Pie.
- Preheat oven to 425 degrees. Roll one ball of dough into a round circle large enough to fit your pie plate. Line the pie pan. Pour/ladle filling into crust lined pie plate until it is almost full. (You may have more filling than you need depending upon the size of your pie plate.) Roll the second ball of dough into another circle. Place on top of pie and seal edges. You may also lattice the top. Bake at 425 degrees for 15 minutes and then 350 degrees for 45 minutes.
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RECIPE SUBMITTED BY
<p>I am a wife and mother of four working full time as the Director of Religious Education and Principal for a small town parish and school in Wisconsin. <br /> <br />I enjoy cooking, knitting, hiking and spending time with my family.</p>
