raspberry pie, looking for these recipes? check this for 7 best raspberry pie: Apple and raspberry pie,Bittersweet choc raspberry pie,Apple raspberry pies,Pear & raspberry pie,Violet Crumble pavlova pie,Pie maker condensed milk muffins
Apple and raspberry pie
- 3 medium (about 600g) Granny Smith apples
- 2 tablespoons lemon juice
- 1 300g packet frozen raspberries
- 3/4 cup caster sugar
- 1 sheet (25 x 25cm) frozen puff pastry
- 1 egg, lightly whisked
- 1 1/2 tablespoons caster sugar, extra
- Whipped cream, to serve
- Step 1Preheat oven to 200°C. Peel, core and cut each apple into 8 wedges. Toss with the lemon juice to coat to prevent browning. Add raspberries and caster sugar and toss to combine.
- Step 2Remove the puff pastry from freezer and lay on the bench for 3-5 minutes to thaw slightly. Spoon the apple mixture into a shallow 22cm pie dish. Lay the puff pastry over apple mixture to cover and trim the pastry edges to fit the dish.
- Step 3Gently press the pastry edge to the pie dish using a fork to seal. Cut small steam vents in the top of the pie using a sharp knife. Brush with a little of the whisked egg and sprinkle with the extra caster sugar.
- Step 4Bake in the preheated oven for 10 minutes. Reduce oven temperature to 180°C and cook for a further 25 minutes or until pastry is puffed and golden, and the apple is tender. Serve with cream or ice-cream.
Violet Crumble pavlova pie
- 3 egg whites
- 155g (3/4 cup) caster sugar
- 1 teaspoon cornflour
- 1/2 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 600ml thickened cream
- 100g dark chocolate, chopped
- 2 x 50g Violet Crumble bars
- 125g punnet fresh raspberries
- Step 1Preheat oven to 120C/100C fan forced. Grease a 20cm (base measurement, 23cm across top) pie plate. Place on a baking tray.
- Step 2Use electric beaters with the whisk attachment to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating constantly, until meringue is thick and glossy and sugar has dissolved. Beat in cornflour, vinegar and vanilla until just combined.
- Step 3Spoon mixture into prepared dish. Spread over the base and sides, creating a hollow in the centre like a pie shell. Bake for 1 hour or until the meringue is crisp and dry. Turn off oven and leave in the oven to cool completely with the door ajar.
- Step 4Meanwhile, place 1/4 cup of the cream in a small saucepan. Stir over low heat until warm. Add chocolate. Stir until smooth. Transfer to a bowl. Cool.
- Step 5Use electric beaters to beat remaining cream in a bowl until firm peaks form. Finely chop one Violet Crumble bar and sprinkle into pavlova shell. Top with whipped cream. Drizzle with chocolate sauce. Top with raspberries and remaining Violet Crumble bar cut into shards.
Apple raspberry pies
- 2 pink lady apples, halved, cored, thinly sliced
- 2 tablespoons caster sugar
- 2 teaspoons lemon juice
- 3 sheets frozen puff pastry, partially thawed
- 1/2 cup raspberry jam
- 1/2 teaspoon ground cinnamon
- 20g butter, melted
- 1 tablespoon icing sugar
- 300ml thickened cream, whipped, to serve
- Step 1Place apple, sugar, juice and 1/3 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until apple is just tender. Using a slotted spoon, transfer apple to a bowl. Set aside for 5 minutes to cool.
- Step 2Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
- Step 3Cut each sheet of pastry into 4 equal strips. Place 1 strip of pastry on a flat surface, with 1 long edge closest to you. Spread with 2 teaspoons jam. Sprinkle with a little of the cinnamon. Arrange a few apple slices, skin-edge up, overlapping slightly, with tops of apple overhanging at top edge of pastry. Fold bottom edge of pastry over the apple, leaving the tops exposed. Working from 1 short edge, roll up pastry to form a scroll. Place, apple-side up, into hole of prepared pan. Repeat with remaining pastry strips, jam, cinnamon and apple slices.
- Step 4Brush pies with butter. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Stand for 10 minutes. Dust with icing sugar. Serve pies warm or cold with whipped cream.
Pear & raspberry pie
- 6 firm ripe pears, peeled, cored, cut into wedges
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1 x 7cm cinnamon stick
- 125g (1 cup) frozen raspberries, thawed
- 4 sheets filo pastry
- Olive oil spray
- 1 teaspoon icing sugar mixture
- 250ml (1 cup) low-fat custard, to serve
- Step 1Preheat oven to 180C. Combine pear, sugar, water and cinnamon in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes or until tender. Transfer pear to a 1.25L (5-cup) capacity ovenproof baking dish. Add the raspberries and gently toss to combine.
- Step 2Place filo on a clean surface. Cover with a clean tea towel, then a damp tea towel (to prevent it drying out). Spray 1 filo sheet with oil. Top with another filo sheet and spray with oil. Continue layering with oil and remaining filo. Place filo over pear mixture. Tuck in edge. Bake in oven for 10 minutes or until golden.
- Step 3Dust with icing sugar and serve with custard.
Pie maker condensed milk muffins
- 395g can sweetened condensed milk
- 125g unsalted butter, chopped
- 80ml (1/3 cup) milk
- 300g (2 cups) plain flour
- 2 teaspoons baking powder
- 2 eggs
Flavours (choose one per muffin batch)
- 1 cup raspberries
- 1 cup choc chips
- 1 finely sliced apple
- 1/2 cup hundreds and thousands
- Step 1Place the condensed milk, butter and milk in a microwave-safe bowl. Microwave on High for 2 minutes or until the butter has melted. Stir well to combine. Set aside to cool slightly.
- Step 2Whisk the flour and baking powder in a large bowl. Add the condensed milk mixture and the eggs and stir to combine. Stir through your flavour of choice.
- Step 3Turn on the pie maker. Fill the holes with batter. Close and cook for 8-10 minutes or until golden and cooked through. Transfer to a wire rack. Repeat with the remaining mixture.
Bittersweet choc raspberry pie
- 225g (1 1/2 cups) plain flour
- 2 tablespoons caster sugar
- 35g (1/3 cup) dark cocoa powder
- 150g butter, chilled, chopped
- 1 1/2 tablespoons water
- Icing sugar, to dust
- Ice-cream or cream, to serve (optional)
- 140g Plaistowe Premium Dark Chocolate, chopped
- 30g (1/4 cup) almond meal or hazelnut meal
- 375g fresh raspberries
- 1 tablespoon caster sugar
- Step 1Preheat the oven to 180C/160C fan forced. Grease a 2.5cm-deep, 19 x 29.5cm rectangular, loose-bottomed fluted tart tin. Process the flour, sugar, cocoa and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface. Knead gently until just smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
- Step 2Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Line the prepared pan with the pastry. Trim excess, reserving the scraps. Place in the fridge for 15 minutes to rest.
- Step 3Meanwhile, re-roll scraps on a sheet of lightly floured baking paper until 2-3mm thick. Use a 3cm heart cutter to cut out shapes. Place in the fridge for 15 minutes to rest.
- Step 4Place the pan on a baking tray. Line the pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until crisp. Cool.
- Step 5For the filling, place half the chocolate in a heatproof bowl. Microwave on Medium, stirring every minute until melted. Spread over the pastry. Sprinkle with the almond meal, berries and sugar. Scatter over the remaining chocolate. Top with the heart shapes. Bake for 25-30 minutes or until the raspberries have softened and chocolate melts. Dust lightly with icing sugar. Serve the tart warm with ice-cream or cream, if using.