Raspberry pies in the oven

Raspberry pies in the oven

Thursday, July 30, 2015

There’s a new addition to my collection of regular sweet pastry recipes – I suggest you prepare the most delicate ruddy pies with raspberries. For home tea drinking, this is the most suitable option, especially since the raspberry season has not yet ended.

As a base for raspberry pies, I took my favorite (well, or one of my favorites) yeast dough, which my assistant bread maker makes for me. More than a dozen, and maybe hundreds of fragrant, ruddy puffs have been prepared using this wonderful yeast dough and it has never let me down. Delicate, recklessly soft, like a cluster, and how delicious! In addition, it molds perfectly and never cracks when baking.

Our insides are the freshest wild raspberries. This is an indescribably fragrant berry, and much sweeter than a garden one. This is precisely why I do not use sugar in the recipe for raspberry pies. But if you like it sweeter, naturally, you can add to taste.

From the indicated quantity of goods I get 15 medium-sized pies. I can also recommend creating yeast dough for this baking according to this recipe - it is also good, it molds wonderfully, and the finished products do not go stale for a long time. Well, and the most economical, by the way.

Ingredients:

Making a dish step by step:

The recipe for this delicious homemade pastry includes the following ingredients: ready-made yeast dough, fresh raspberries, a little wheat flour for shaping the pies, egg yolk and milk for greasing the dough, and also corn (or potato) starch.

Divide the yeast dough into pieces of similar size - I got 15 pieces of approximately 60 grams each. Round them and place them on a floured board. Cover with a towel to prevent it from getting too windy, otherwise the dough will get crusty.

Now we start making pies. Using your hands, knead a piece of dough into a flat cake and place the filling in the center - about a tablespoon with a heap of berries. I love it when pies have a lot of inside – it’s so delicious!

Now, to prevent raspberry juice from leaking out during baking, sprinkle the berries with starch - almost a pinch. If you wish, sprinkle with sweet sand or sweet powder - I won’t say the amount, because it’s a matter of taste.

I have already said that this yeast dough is unsurpassed in molding - almost 5-6 tucks and the pie is ready. By the way, you can create round, not oblong, pies - there will be buns. Let's run our fingers along the seam one more time to be completely sure that they won't come apart during baking.

Turn the pie over, seam side down - the piece is ready. We make other raspberry pies in the same way.

Now we transfer the yeast dough and berries to a baking sheet, which I recommend covering with baking paper. As luck would have it, there wasn’t any (my parchment flies away instantly), so I replaced it with food foil. By the way, this is also a good option to prevent baked goods from sticking to the baking sheet. Cover the pies with a towel and let them rest for about 25-30 minutes, preferably warm (you can just throw them on the stove off). Turn on the oven to heat up - 180 degrees.

When the pies are suitable and rounded, it’s time to grease them. To do this, simply shake the yolk with warm milk and brush the dough with a brush. It is very comfortable to use a regular, brand new painting brush with natural bristles. This way, less milk and yolk will end up on the baking sheet and will not burn.

Bake raspberry pies for about 30 minutes (maybe more or less in your oven) at 180 degrees until golden brown.

Remove the finished sweet pies from the baking sheet and cool on a wire rack. It's time to make tea and call the family. Although they are already standing in the kitchen near the pies and reaching out for the rosy chubby ones.

By the way, if you love similar homemade baked goods, be sure to take a look at the recipe for pies with apple jam. I remember that these particular ones were sold for 5 kopecks in our childhood. How I adored them. and at the moment I am baking for my children, which is what I wish for you.

Raspberry pies – pies made from fresh and frozen raspberries

Would you like some sweet berry pastries? Make some raspberry pies for yourself! Raspberry pies are a wonderful addition to tea and a hearty snack that will quickly fill you with energy and lift your spirits!

Let me note that we will be making pies specifically from raspberries, not from preserves, marmalade, or marmalade. Specifically fresh or frozen raspberries!

Below are the usual step-by-step recipes, which, by the way, are the most popular. Based on them, you can come up with your own new flavor combinations by adding your favorite ingredients to the filling.

Recipes

Raspberry pies made from yeast dough

Yeast pies with raspberries fried in a frying pan. They are fluffy, but with a crispy crust.

Raspberries can be taken fresh or frozen. Excess juice will need to be drained from the frozen one.

  • For the dough:
  • Milk – 260 ml.
  • Wheat flour – 610 g.
  • Chicken eggs – 2 pcs.
  • Butter – 115 g.
  • Sugar – 2-3 tbsp. spoons;
  • Dry yeast – 1 teaspoon;
  • Vanillin – 1.5 g (small bag);
  • Salt – 1 pinch;
  • Raspberries – 550 g.
  • Granulated sugar – 260 g.
  • Starch (corn or potato) – 3-4 tbsp. spoons;
  1. We start by kneading the dough, and later we will devote a few minutes to the insides. If the raspberries are frozen, then it’s time to put them out to defrost.
  2. Stir yeast in warm milk. After 10 minutes, beat the eggs into it, add sugar, salt and vanillin. Add melted butter, add flour and knead into an elastic, smooth dough.
  3. Cover the dough with a towel or film, then wait 30-50 minutes until the dough becomes 1.5-2 times larger.
  4. Mix raspberries with sugar and starch. Starch plays the role of a thickener here. But if there is a lot of juice from the berries, you will still have to drain it.
  5. Knead the swollen dough, stretch it into a sausage and divide into pieces weighing 50-70 g.
  6. Any piece of dough must be slightly rolled out. Place 1-2 spoons of raspberry inside in the center, and then seal it, tightly pinching the seams. The sculpting method is random. You can use it like a “book”, you can pull the dough from the edges to the center.
  7. Pour oil into a frying pan and heat it up. Later you need to put several pies there, seams down. Fry for 3-5 minutes over medium heat on both sides until an appetizing blush appears.
Read also:  Borscht with beets recipe

If desired, these pies can be sprinkled with sweet powder.

Raspberry pies made from puff pastry

Beautiful puff pastries with raspberries. They are also called raspberry puffs. The essence is a baked puff pastry with raspberry innards. But you can add anything to it: berries, fruits, etc. By the way, you can add cottage cheese.

  • Puff pastry – 1 pack (400 g);
  • Raspberries – 300-350 g.
  • Sugar – 8 tbsp. spoon;
  • Starch - 2 tbsp. spoons;
  • Sweet powder - 1 sachet for decoration;
  1. Thaw and roll out the puff pastry. Divide it into rectangles or squares. The size is random, for example 12 by 12 cm.
  2. Gently mix raspberries with starch.
  3. Place a couple of teaspoons of sugar on any square of dough. Add a few raspberries on top, 5-10 pieces.
  4. Make the pies by folding one side of the dough over the other and pinch the edges.
  5. Preheat the oven to 200 degrees. These pies need to bake for about 20-25 minutes.
  6. After they have cooled, you can decorate with sweet powder.

By the way, be sure to try the wonderful raspberry pies! Super selection of recipes!

Pies with frozen raspberries in the oven

Delicious pies with frozen raspberries on yeast dough mixed with kefir and sour cream.

Tender, fluffy kefir dough and the freshest juicy raspberry interior - a divine combination!

  • Drink – 350 g.
  • Dry yeast – 11 g.
  • Sour cream – 110 g.
  • Salt – 0.5 teaspoon;
  • Testicles – 1 pc.
  • Sugar – 130 g.
  • Wheat flour – 800 g.
  • Raspberries – 700-900 g.
  • Sugar – 130-200 g (Depending on your love for sweets);
  • Starch - 3 tbsp. spoons;
  • 1 egg for greasing, a little oil for greasing and flour for dusting the table.

We start again by kneading the dough. Add yeast and a little sugar to the warm drink. Wait 10 minutes. Yes, since the raspberries are frozen, they need to be put in a warm place and allowed to thaw.

Then beat the eggs into it, add sour cream, add the remaining sugar and 2 pinches of salt.

Mix everything, and then add flour in small parts. Stir, add flour. And so on until all the flour is gone. Next you will have to knead the dough with your hands. For convenience, the table can be lightly sprinkled with flour.

The dough should turn out soft, even a little loose, but not sticky. Cover it with a towel and let it brew for 40-60 minutes.

Next, you need to pinch off small pieces from the dough, any of which you need to roll out into a flat cake with a rolling pin.

Place the raspberries on a sieve and allow excess moisture to drain. Then the berries must be mixed with sugar and starch.

Place 1-2 tablespoons of raspberry filling in the center of each scone.

Make the pies and pinch the edges tightly so that the syrup does not drip anywhere during the baking process.

Grease a baking sheet with oil, then place the pies on it, seams down. Beat the egg until foamy and brush it onto any pie.

Now all that remains is to send these pies into a preheated oven (temperature 190 degrees) for 35-40 minutes. They should brown, but at the same time retain some of the whiteness that the drink gave.

Raspberry pies without yeast

And these are ordinary raspberry pies that are very quick to make. The beauty of them is that you don’t have to wait for the dough to rise because there is no yeast.

The dough will be the most dense in structure, and when frying it will acquire excellent color and crunchiness.

  • Drink – 550 ml.
  • Vegetable oil – 2 tbsp. spoons;
  • Baking powder – 1 teaspoon;
  • Flour – 750 g.
  • Salt – 1-2 pinches;
  • Sugar – 1-3 tbsp. spoons;
  • Raspberries – 600-700 g.
  • Sugar – 5 tbsp. spoon;
  • Starch – 1-3 tbsp. spoons (optional if there is a lot of juice);
  1. Dissolve sugar and salt in kefir, add butter. Add flour mixed with baking powder. Knead the dough.
  2. Free the raspberries from excess juice. Later mix with sugar and starch. If the berries are dry and dense, then you don’t need to add them. But keep in mind that the inside may squirt when you bite into the finished pie.
  3. Divide the dough into pieces, each one needs to be rolled out thinly. Place a little inside into any circle of dough and seal it later.
  4. Heat the oil in a frying pan, place the pies and fry on both sides until nicely dark brown.

If the pies turn out to be very greasy, you can place them on a paper towel so that the excess oil is absorbed.

Options for raspberry innards for pies

  • Mix raspberries with cottage cheese, sugar and eggs.
  • You can add pieces of apples, sugar and a few pinches of ground cinnamon to the raspberries.
  • Raspberries can be mixed with their relative – blackberries (blackberries).

And further! Be sure to go to the page where you will find recipes on how to make blackberry pie or plum pies. Decent baked goods, which are appreciated by millions of stomachs around the world!

Read also:  Oatmeal in a slow cooker

Watch the video on how to make raspberry pies

Fried yeast pies with raspberries

What can you do if your family demands bread, but there is no oven at your dacha? Create a yeast dough, make raspberry pies and fry them in a frying pan. Luckily there are a lot of raspberries this year.

Ingredients for “Fried yeast pies with raspberries”:

Dough

  • Milk – 250 ml
  • Wheat flour / Flour – 600 g
  • Chicken egg - 2 pcs
  • Margarine (softened) - 110 g
  • Sugar (from TM “Mistral”) - 2 tbsp. l.
  • Salt - 1 tsp.
  • Yeast - 1 tbsp. l.
  • Vanillin (1.5-2 g) - 1 packet.
  • Vegetable oil (for frying)

Interior

  • Raspberries - 500 g
  • Sugar - 250 g
  • Starch - 3 tbsp. l.

Nutritional and energy value:

Ready meals
kcal
4734.2 kcal
proteins
85.2 g
fat
89.7 g
carbohydrates
894.1 g
100 g dish
kcal
236.7 kcal
proteins
4.3 g
fat
4.5 g
carbohydrates
44.7 g

Recipe for “Fried yeast pies with raspberries”:

Let's prepare the dough. Mix all dry ingredients.

Add warm milk evenly to the dry flour mixture, continuing to knead.
At the end add eggs and softened margarine.
Knead the dough thoroughly until it becomes pliable and smooth, like an earlobe.
Place the dough in a bowl, cover with a towel or film and leave in a warm place until the dough rises to at least double in size.

Add sugar to the raspberries, stir and throw in so that the raspberries release their juice.

When the dough has risen and the raspberries have released enough juice, put the raspberries on a sieve to allow the juice to drain.
I brought the juice to a boil, later my grandmother added it to tea, and the children ate it with pancakes.

Add starch to raspberries and stir.

Divide the dough into pieces.
I divided approximately 50 grams and I got 22 pieces.

Roll out the dough into a flat cake and place a dessert spoon of the insides in the middle.

We make pies, placing them with the seam up.
In some pies they will slowly creep apart along the seam; before putting them in the pan, pinch them well again.

Fry in well-heated vegetable oil over medium heat until golden brown.
Place on a paper towel.

It’s very comfortable to have delicious, fragrant pies with raspberries, tea and a fascinating book in the country.

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Like grandma’s and like McDonald’s: 5 recipes for raspberry pies

Since 2015, Russia began to celebrate an extraordinary holiday - the Day of Pies with Raspberry Jam. The gastronomic festival takes place on July 19 - at the height of the fragrant berry harvest. The Pletenka columnist has collected 5 of the most delicious recipes for summer pies.

Traditional yeast pies

This is the most common and widespread recipe that brings back memories of grandma’s village pies during the summer holidays. The fragrant interior is complemented by an airy, fluffy dough and a golden crust of topping.

For the test:

  • 1 kilogram of flour
  • 1 large egg
  • 300 ml milk
  • 70 ml warm water
  • 100 grams of butter
  • 2 teaspoons dry yeast
  • 3 tablespoons sugar
  • vanillin
  • salt on the tip of a teaspoon

For the inside:

  • 400 grams of raspberries
  • 4 tablespoons sugar
  • or raspberry jam in the same proportion

Pour the yeast with warm water and leave in a glass glass for 10 minutes. To make the reaction more fun, add a pinch of sugar and the same amount of flour and mix. Heat the milk until warm, add the egg and mix with a whisk. Later add salt and vanillin. Melt the butter separately and add to the milk and eggs, mix. Pour in the appropriate yeast, sift the flour and knead until the dough becomes elastic and does not stick to your hands.

Leave the dough in a warm place under a film or towel, knead it from time to time - a total of three or four times.

Mix the raspberries with sugar - you don’t need to do anything else with them.

Roll out the dough and cut into circles. It’s easy to do this by circling a bowl or large mug. Place the filling in the middle of each circle and seal the edges, giving it a pie shape. Cover the baking sheet with parchment and place the pies on it. It is best to coat them on top with beaten egg or just yolk to create a golden glossy crust. Bake for 40 minutes at 180 degrees.

Fried pies

The same crispy and fried pies are prepared at McDonald's. To make it you will need a huge amount of vegetable oil, but the delicacy is definitely worth the time and money spent.

  • puff pastry (it’s better to buy ready-made)
  • 1 cup raspberries or jam
  • 2 teaspoons sweet powder
  • 1 tablespoon starch (if using fresh raspberries)
  • 3 tablespoons milk
  • 1 testicle
  • frying oil

For the test (if you decide to create it without the help of others):

  • 1 cup flour
  • 100 grams of butter
  • 50 ml water
  • 1/2 teaspoon salt

To make the dough, add chilled butter to the flour and grind into crumbs. Later add water and mix. Wrap the dough in film and place it in the refrigerator for an hour.

Mix raspberries with sweet powder and starch and cook over low heat until thickened. The inside is ready.

Roll out the dough into a narrow layer, cut into rectangles and place the filling in the middle. You can roll the layer in half, or you can cover it with the rest of the same. Brush the edges of the rolled out rectangle with egg beaten with milk and pinch with a fork, forming a perfect edge.

Heat the oil in a saucepan or deep frying pan and fry the pies on each side for three minutes. Remove excess oil from the finished pies with a cardboard towel. These pies are best eaten hot, before they cool down and gain moisture.

Shortbread pie with curd filling

The crumbly base with a creamy taste mixes perfectly with the most delicate curd filling. And the layers are connected by a raspberry pillow of new berries or jam. The pie is good both fresh and chilled. The sour cream in the recipe can be replaced with yogurt - regular or fruit.

For the test:

  • 200 grams of flour
  • 100 grams of butter or margarine
  • a pinch of salt
  • 1 large egg
  • 50 grams of sugar

For the inside:

  • 400 grams of cottage cheese (not low-fat)
  • two tablespoons of sour cream (heaped)
  • 200 grams of sugar
  • 2 testicles
  • 4 tablespoons flour
  • 200 grams of raspberries or jam

Sift the flour and add salt. Cut the butter into cubes and grind with flour into crumbs. Add sugar and grind again. Beat in the egg and knead the shortbread dough. If the egg turns out to be tiny and the dough is a bit dry, add a little cool water. Grease the baking dish with oil and flatten the dough onto it, making the highest sides. If the pan is not detachable, then place foil on the bottom in advance, the ends of which should stick up - so that later it will be comfortable to pull them and pull out the pie. We put the mold in the refrigerator and proceed to the inside.

Mix cottage cheese with sour cream and sugar, beat in eggs. Mix with a spoon or mixer until smooth, then sift the flour and mix again. We take the mold out of the refrigerator and put berries or jam on the bottom, and fill it with curd entrails on top. Bake for an hour at 180 degrees. The curd filling should turn golden. We take it out of the mold immediately so that the shortbread dough does not dry out and burn. You can eat it hot and store it in the refrigerator.

Puff pastries with raspberry jam

Airy puff pastries are not bad with tea, especially in the July heat. Puff pastry, due to its lightness, does not weigh down the finished baked goods, which turn out similar to croissants.

  • 450 grams puff pastry
  • 1 testicle
  • 200 grams of jam

We defrost the puff pastry using the natural method, without resorting to the microwave. Roll it out into a narrow layer, moving the rolling pin in only one direction. This will help not destroy the structure of the dough.

Cut the dough into portion squares. Visually divide the squares in half and place the filling at the bottom. We often cut the top one in the middle with a knife. Fold the puff pastry and pinch the edges with a fork. Separate the yolk and brush any pie with it. Bake for 15 minutes at 180 degrees, and then another 5 minutes at 200 degrees.

Lush pies

The main thing in this recipe is a fluffy dough that melts in your mouth. An exciting note is provided by orange zest, which also imparts a sophisticated aroma and striking color. You can sprinkle the pies with colored sugar or sweet powder.

  • 750 grams of flour
  • three teaspoons of yeast
  • half a teaspoon of salt
  • 50 grams of sugar
  • 500 ml warm milk
  • 4 testicles
  • vanillin packet
  • 100 ml vegetable oil
  • zest of 1 orange
  • 250 grams of jam
  • 50 grams of butter
  • sweet powder or colored sugar

Sift flour, yeast and sugar into a bowl, add salt and vanilla, three eggs, also vegetable oil and zest. Mix well and pour in warm milk, knead the elastic dough and leave to rise in a warm place.

After an hour, roll out the dough to a thickness of approximately one and a half centimeters. Cut the layer into squares with a side of seven cm. Place the filling on each one and form a pie, pinch it in the shape of a scallop. Grease a baking tray with oil and lay out the pies. You can put it quite tightly, but later you will still have to break the adjacent ones. Brush any with egg for a golden crust. Leave to proof for half an hour, and then put in the oven preheated to 250 degrees. Bake for half an hour. Sprinkle the finished pies with colored sugar or powder.

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