Jump to Recipe Raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats! You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can! Easy Raspberry Pie Filling Recipe Raspberry pie filling is delicious in pies, but it is great for other desserts like ice cream, crisps, and pancakes! This homemade version is quick and incredibly simple to throw together. All of these ingredients are simple and found at any grocery store. Actually, this filling will taste wonderful whether you use fresh or frozen raspberries! This raspberry pie filling is the perfect addition to all of your favorite sweets!
Jump to:Easy Raspberry Pie Filling Recipe š„ Raspberry Pie Filling Ingredients šŖ How To Make Raspberry Pie Filling š Angela’s Tips & Recipe Notes š„” Storing ā How Do You Thicken Berry Pie Filling? ā Does Raspberry Pie Filling Have Seeds? ā What Can I Do With Leftover Raspberry Pie Filling? š More Berry Recipes š Recipe
š„ Raspberry Pie Filling Ingredients You can use fresh or frozen raspberries for this recipe! This ingredient list is full of relatively common ingredients.
Raspberries - 4 cups of whole, mashed, or thawed from frozen raspberries, as well as 2 cups of whole raspberries (6 total cups).Sugar - 1 cup of sugar.Cornstarch - 6 tablespoons of cornstarch.Lemon - 1 large lemon that has been zested and juiced (or use 2-3 tablespoons of lemon juice).Salt - 1 pinch of salt.Butter - 2 tablespoons of butter. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! šŖ How To Make Raspberry Pie Filling The secret here is to make sure to cook the mixture until it just starts to bubble! Grab your saucepan and rubber spatula and you’re ready to get started! This recipe will make about 6 cups of pie filling, which is perfect for any pie recipe!
Combine ingredients. In a saucepan, combine 4 cups of raspberriesĀ (set aside the other 2 cups of whole raspberries), 1 cup of sugar, 6 tablespoons of cornstarch, lemon juice and zest from 1 large lemon, and a pinch of salt. Stir to mix everything evenly.Cook. Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.Add in raspberries and butter. As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and 2 tablespoons of butter. Stir gently until well-combined and then set it aside to cool completely. Use a homemade butter pie crust to make a tasty raspberry pie! Plus, this filling would taste fantastic on top of some ice cream or pancakes! Enjoy! š Angela’s Tips & Recipe Notes The pie filling will thicken while cooking, as well as when it cools and is in the fridge.Ā This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have.If using immediately make sure to allow your filling to cool to room temperature first. š„” Storing Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days. Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months. ā How Do You Thicken Berry Pie Filling? Cornstarch is used in this recipe to help thicken up the mixture. This pie filling will thicken as it cooks, as it cools, and even more while it is in the fridge. It is best to let it cool completely before using, as this is an important part of the thickening process. ā Does Raspberry Pie Filling Have Seeds? This specific recipe does contain seeds, but they are much less noticeable (and softer) once cooked. However, if you would like to remove the seeds, you can always use mashed raspberries and strain the mixture through a sieve to remove them! ā What Can I Do With Leftover Raspberry Pie Filling? This fruity topping is perfect for so much more than pies! If you have any leftover, you can use it as a filling in cake or doughnuts, as well as a topping for pancakes or ice cream. You can add it to yogurt to make a parfait, use it to make a crisp or crumble, or blend it into a smoothie!
š More Berry Recipes Blueberry Baked DonutsBlueberry Pie FillingBlackberry CrispWhite Chocolate Raspberry Jello CakeChocolate Covered StrawberriesTart Recipes
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Raspberry Pie Filling
Raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats! You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can!
Author | Angela
Servings: 8 servings Calories: 195kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ 6 cups raspberries (4 cups whole, mashed, or thawed from frozen as well as 2 cups whole)ā¢ 1 cup sugarā¢ 6 tablespoon cornstarchā¢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)ā¢ 1 pinch saltā¢ 2 tablespoon butter
InstructionsIn a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), sugar, cornstarch, lemon juice and zest, and salt. Stir to mix everything evenly.6 cups raspberries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, 1 pinch saltHeat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and butter. Stir gently until well-combined and then set it aside to cool completely.6 cups raspberries, 2 tablespoon butter Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan Notes The pie filling will thicken while cooking, as well as when it cools and is in the fridge.Ā This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have. If using immediately make sure to allow your filling to cool to room temperature first. To store: Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days. To freeze: Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
NutritionCalories: 195kcal (10%) | Carbohydrates: 42g (14%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 29mg (1%) | Potassium: 156mg (4%) | Fiber: 6g (25%) | Sugar: 29g (32%) | Vitamin A: 120IU (2%) | Vitamin C: 31mg (38%) | Calcium: 27mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! pie, pie fillings, raspberry, raspberry pie filling Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats! You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can!
Easy Raspberry Pie Filling Recipe
Raspberry pie filling is delicious in pies, but it is great for other desserts like ice cream, crisps, and pancakes! This homemade version is quick and incredibly simple to throw together.
All of these ingredients are simple and found at any grocery store. Actually, this filling will taste wonderful whether you use fresh or frozen raspberries!
š„ Raspberry Pie Filling Ingredients
You can use fresh or frozen raspberries for this recipe! This ingredient list is full of relatively common ingredients.
- Raspberries - 4 cups of whole, mashed, or thawed from frozen raspberries, as well as 2 cups of whole raspberries (6 total cups).Sugar - 1 cup of sugar.Cornstarch - 6 tablespoons of cornstarch.Lemon - 1 large lemon that has been zested and juiced (or use 2-3 tablespoons of lemon juice).Salt - 1 pinch of salt.Butter - 2 tablespoons of butter.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
šŖ How To Make Raspberry Pie Filling
The secret here is to make sure to cook the mixture until it just starts to bubble! Grab your saucepan and rubber spatula and you’re ready to get started!
This recipe will make about 6 cups of pie filling, which is perfect for any pie recipe!
- Combine ingredients. In a saucepan, combine 4 cups of raspberriesĀ (set aside the other 2 cups of whole raspberries), 1 cup of sugar, 6 tablespoons of cornstarch, lemon juice and zest from 1 large lemon, and a pinch of salt. Stir to mix everything evenly.Cook. Heat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.Add in raspberries and butter. As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and 2 tablespoons of butter. Stir gently until well-combined and then set it aside to cool completely.
Use a homemade butter pie crust to make a tasty raspberry pie! Plus, this filling would taste fantastic on top of some ice cream or pancakes! Enjoy!
š Angela’s Tips & Recipe Notes
- The pie filling will thicken while cooking, as well as when it cools and is in the fridge.Ā This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have.If using immediately make sure to allow your filling to cool to room temperature first.
š„” Storing
Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days.
Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
ā How Do You Thicken Berry Pie Filling?
Cornstarch is used in this recipe to help thicken up the mixture. This pie filling will thicken as it cooks, as it cools, and even more while it is in the fridge. It is best to let it cool completely before using, as this is an important part of the thickening process.
ā Does Raspberry Pie Filling Have Seeds?
This specific recipe does contain seeds, but they are much less noticeable (and softer) once cooked. However, if you would like to remove the seeds, you can always use mashed raspberries and strain the mixture through a sieve to remove them!
ā What Can I Do With Leftover Raspberry Pie Filling?
This fruity topping is perfect for so much more than pies! If you have any leftover, you can use it as a filling in cake or doughnuts, as well as a topping for pancakes or ice cream. You can add it to yogurt to make a parfait, use it to make a crisp or crumble, or blend it into a smoothie!
š More Berry Recipes
- Blueberry Baked DonutsBlueberry Pie FillingBlackberry CrispWhite Chocolate Raspberry Jello CakeChocolate Covered StrawberriesTart Recipes
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
š Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 7 reviews
Raspberry Pie Filling
Raspberry pie filling is a fruity, rich filling that is perfect for delicious pies, cakes, and other sweet treats! You can use fresh or frozen raspberries for this easy recipe. Plus, it tastes better than anything you can get from a can!
Author | Angela
Servings: 8 servings Calories: 195kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes
Pin Recipe Share on Facebook IngredientsĀ US CustomaryMetric1x2x3xā¢ 6 cups raspberries (4 cups whole, mashed, or thawed from frozen as well as 2 cups whole)ā¢ 1 cup sugarā¢ 6 tablespoon cornstarchā¢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)ā¢ 1 pinch saltā¢ 2 tablespoon butter
InstructionsIn a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), sugar, cornstarch, lemon juice and zest, and salt. Stir to mix everything evenly.6 cups raspberries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, 1 pinch saltHeat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and butter. Stir gently until well-combined and then set it aside to cool completely.6 cups raspberries, 2 tablespoon butter Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan Notes The pie filling will thicken while cooking, as well as when it cools and is in the fridge.Ā This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have. If using immediately make sure to allow your filling to cool to room temperature first. To store: Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days. To freeze: Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
NutritionCalories: 195kcal (10%) | Carbohydrates: 42g (14%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 29mg (1%) | Potassium: 156mg (4%) | Fiber: 6g (25%) | Sugar: 29g (32%) | Vitamin A: 120IU (2%) | Vitamin C: 31mg (38%) | Calcium: 27mg (3%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! pie, pie fillings, raspberry, raspberry pie filling Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-starĀ šrating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social mediaĀ @Ā Pinterest,Ā Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 7 reviews
Raspberry Pie Filling
Author | Angela
Servings: 8 servings
Calories: 195kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
IngredientsĀ US CustomaryMetric1x2x3xā¢ 6 cups raspberries (4 cups whole, mashed, or thawed from frozen as well as 2 cups whole)ā¢ 1 cup sugarā¢ 6 tablespoon cornstarchā¢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)ā¢ 1 pinch saltā¢ 2 tablespoon butter
InstructionsIn a saucepan, combine 4 cups of raspberries (set aside the other 2 cups of whole raspberries), sugar, cornstarch, lemon juice and zest, and salt. Stir to mix everything evenly.6 cups raspberries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, 1 pinch saltHeat the saucepan between medium and medium-high heat until the mixture begins to bubble, stirring occasionally.As soon as the mixture starts bubbling, remove it from the heat and then fold in the remaining 2 cups of whole raspberries and butter. Stir gently until well-combined and then set it aside to cool completely.6 cups raspberries, 2 tablespoon butter
Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan
Notes The pie filling will thicken while cooking, as well as when it cools and is in the fridge.Ā This recipe will make about 6 cups of pie filling and is plenty for any pie recipe you might have. If using immediately make sure to allow your filling to cool to room temperature first. To store: Wait until your pie filling has cooled and then place it into an airtight container and keep it in the fridge for up to 5 days. To freeze: Place pie filling in a half-gallon freezer bag and squeeze out the air, and lay flat in the freezer for up to 6 months.
Nutrition
Calories: 195kcal (10%) | Carbohydrates: 42g (14%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 29mg (1%) | Potassium: 156mg (4%) | Fiber: 6g (25%) | Sugar: 29g (32%) | Vitamin A: 120IU (2%) | Vitamin C: 31mg (38%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I canāt wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine American
US CustomaryMetric
