Amish Red-Raspberry Cream Pie
A delightful Amish Red-Raspberry Cream Pie featuring a flaky double crust and sweet raspberry filling, perfect for family gatherings and summer desserts.
Ingredients
Instructions
- Mix together the Crisco, flour, and salt to make the pie crust dough.
- Add cold water gradually and knead until the dough is cohesive.
- Divide the dough into two equal parts for double crust.
- Roll out one portion and fit into a 9-inch pie pan.
- Bake at 400°F for 10 to 12 minutes until lightly golden.
- Remove from oven and sprinkle the hot shell with powdered sugar.
- Repeat with the second crust if making a double crust pie.
- Fill with raspberry cream filling as desired.
Tips & Substitutions
For a flakier crust, ensure your Crisco is very cold before mixing. If you prefer a more buttery flavor, you can substitute half of the Crisco with unsalted butter. When adding water, do so gradually until the dough is just combined to avoid overworking it. If you want to add a touch of sweetness, consider mixing in a bit of sugar into the crust.
Serving Suggestions
Serve the Amish Red-Raspberry Cream Pie chilled, topped with a dollop of whipped cream for added richness. It pairs beautifully with a side of Barbecue Style Baked Beans for a delightful contrast. For a fresh touch, consider adding a side of sliced strawberries or a light fruit salad to enhance the dessert experience.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or foil. It’s best enjoyed within 2-3 days. For reheating, place individual slices in a microwave for 15-20 seconds or warm the whole pie in a preheated oven at 350°F for about 10 minutes until the filling is warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Red-Raspberry Cream Pie contains roughly 459 calories, with 13g protein, 96g carbohydrates, and 1g fat. It is an excellent source of iron (32% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries for the filling. Just ensure to thaw and drain any excess liquid before incorporating them into the cream mixture. This will help maintain the right consistency and flavor of the filling.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for about 10 minutes before adding the filling. Additionally, sprinkling a thin layer of cornstarch or ground almonds on the crust before filling can help absorb moisture.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to a day in advance. Just store it in the refrigerator once filled. For the best flavor and texture, add the whipped cream topping just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).