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Recipe: Fresh Raspberry Pie

Meg Bywater Agnes Goldrich Clara Goldrich picking raspberries
Another late summer fruit pie inspired by our fruit picking trip and the popularity of pie dessert buffets for weddings: Raspberry Pie. This recipe comes from canida at Instructables.com.

Ingredients for Fresh Raspberry Pie

  • 5-6 cups fresh berries
  • 1 pie crust (homemade or store-bought) [parve pie crust recipe]
  • 1/4-1/2 cup sugar (for tart berries, use the larger amount)
  • 2 Tablespoons cornstarch
  • 1 cup water
  • Pinch salt
  • 1 Tablespoon lemon juice
  • Dash allspice (optional)

Instructions for Raspberry Pie

Visit Instructables.com for canida’s photos of the steps.

  1. Sort and gently wash berries. Set them aside to dry on a towel or in a colander.
  2. Meanwhile, make or buy your pie crust, then bake it. Use the package directions for baking a store-bought pie crust, or just bake at 350 until lightly golden-brown, 10-15 minutes depending on the recipe you’ve chosen. Homemade pie crusts may require weights to toast evenly without slipping down the sides (line with foil and add dry beans for weight if you don’t have pie-specific tools), but this isn’t absolutely necessary if aesthetics aren’t your thing.
  3. When pie crust is cool, fill with raspberries (reserve 1/4 cup berries for the glaze). Spread evenly, and mound them a bit in the center as shown below.
  4. Place in a small pot the reserved 1/4 cup raspberries, water, sugar, cornstarch, and salt.
  5. Cook and stir with a wire whisk over low heat until the sugar has dissolved and the berries have turned to mush. When sauce begins to thicken, add lemon juice and allspice (if using). Stir until glaze becomes thick, and remove from heat.
  6. Pour the glaze over your berries, spreading gently to cover the entire top surface. Allow the pie to set up for at least 30 minutes in a cool room or in the refrigerator.
  7. Serve chilled or at room temperature.

Make-Ahead Options

Raspberry pie can be stored covered in the refrigerator for two days.

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Spring Berry Compote Recipe (Parve/Non-Dairy)

berriesThis week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

Fresh berries make colorful, fresh decorations for a spring wedding cake. They also make a great accompaniment when served with the cake. You can serve fresh berries uncooked with your cake if you serve them the same day you buy them or –if they are very fresh– the next day. Turning them into a compote will preserve the flavor an additional day as well as create a pleasing melding of the flavors.

Ingredients for Spring Berry Compote (Parev/Non-Dairy)

40 Servings with cake

  • 2½ pints fresh raspberries
  • 2½ pints fresh blueberries
  • 2½ pints fresh strawberries, hulled and quartered
  • 2½ cups graduated sugar
  • ½ cup frozen orange juice concentrate

Instructions for Spring Berry Compote Recipe

  1. In a saucepan over medium heat, heat raspberries and strawberries; Simmer 5 minutes.
  2. Add the strawberries and simmer until strawberries begin to soften (about 3 minutes).
  3. Add sugar and orange juice concentrate and simmer until sugar dissolves (about 3 more minutes).
  4. Chill 1 hour. Stir and spoon into dessert dishes.

Make Ahead Option

Compote can be made up to 2 days ahead and stored in a covered container in the refrigerator.
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