Are you craving a homemade pie but short on time? This recipe uses canned raspberry pie filling as a shortcut to a delicious, impressive dessert. It's surprisingly easy, requiring minimal baking skills, making it perfect for beginner bakers or anyone looking for a quick and delicious homemade treat. This recipe is a perfect example of how simple ingredients can create a truly satisfying and delectable healthy meal or satisfying dessert!
Ingredients:
- 1 (15 ounce) can raspberry pie filling
- 1 (14.1 ounce) can refrigerated pie crusts (2 crusts)
- 1/4 cup granulated sugar (optional, adjust to your sweetness preference)
- 1 tablespoon cornstarch (optional, for thicker filling)
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions:
Getting Started:
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Preheat your oven to 400°F (200°C). This ensures your pie crust bakes to a beautiful golden brown.
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Lightly grease a 9-inch pie plate. This will prevent sticking and make serving easier.
Assembling the Pie:
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Unroll one pie crust and carefully place it into the prepared pie plate. Gently press the crust into the bottom and up the sides of the plate. Trim any excess dough.
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In a medium bowl, combine the canned raspberry pie filling, sugar (if using), and cornstarch (if using). Stir gently to combine. If you prefer a less sweet pie, reduce or omit the sugar. The cornstarch helps to thicken the filling if your filling is too runny.
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Stir in the vanilla extract. This adds a lovely aroma and enhances the flavor of the raspberries.
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Pour the raspberry filling into the pie crust.
Baking and Finishing:
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Unroll the second pie crust and place it over the filling. Crimp the edges to seal, creating a decorative edge. You can use a fork or your fingers to create a pretty pattern.
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Cut several slits in the top crust to allow steam to escape during baking. This prevents the pie from bubbling over.
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Brush the top crust with the beaten egg. This creates a beautiful golden-brown finish and adds shine.
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Sprinkle with coarse sugar (optional) for extra sweetness and texture.
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Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it to prevent over-baking.
Cooling and Serving:
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Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and prevents a messy pie.
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Serve chilled or at room temperature. Enjoy!
Tips and Variations:
- For a richer flavor, use homemade pie crust.
- Add a tablespoon of lemon juice to the filling for a tangier taste.
- Substitute other canned pie fillings, such as cherry or blueberry, for a different flavor profile.
- Top the pie with a scoop of vanilla ice cream for an extra special treat.
- Make individual pies using muffin tins and smaller pie crusts for portion control.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350 (depending on crust and added sugar)
- Fat: Around 15-20g
- Sugar: Around 30-40g
This canned raspberry pie filling pie recipe is a quick and easy way to enjoy a delicious homemade dessert. It's perfect for busy weeknights or unexpected guests. It’s a simple recipe that provides a delicious and satisfying treat, perfect for anyone looking for easy recipes, quick dinner ideas or healthy meals. Enjoy the process of homemade cooking and the delicious results!