The taste you love, the nutrition you want.
All-Year Raspberry Pie
Makes 6 to 8 servings
Bring out a raspberry pie in October, December, February or any month and you’ll be a hero(ine). With a bag of IQF (individually quick frozen) berries and a package of pie crust in the freezer you’re ready to taste summer all year long. These bright and beautiful berries are picked and frozen at the peak of perfection, when growers in Washington State decide that the flavor is just right. You can put a pretty pie on the table (or in the bake sale) in just a little more than an hour, including the baking time.
2 refrigerated pastry crusts
2 (12-ounce) bags IQF Washington red raspberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1 small to medium lemon, zested and juiced
Dash salt
Preheat oven to 400°F. Remove pastry crusts from box and let stand at room temperature while preparing filling. In large mixing bowl stir together all ingredients except crusts. Let stand 15 minutes and then stir again. Line a 9-inch pie plate or deep dish pie pan with one of the crusts. Turn in berry mixture. Lightly brush rim of crust with water to help seal. Top with remaining crust. Seal and crimp edges and cut a few vents in top crust. Bake crust is nicely browned until juices are bubbling (through vents), about 50 minutes. Let cool on wire rack. Serve warm or cold.
Nutrition Information per serving: calories 232, fat 11.8g, saturated fat 7.26 g, % calories from fat 45%, protein 2.45g, carbohydrates 30g, cholesterol 30mg, sodium 84mg, fiber 1.83g.
