recipe

Marnie Reilly’s Raspberry Pie Recipe
Raspberry Pie
Marnie Reilly’s Raspberry Pie

Raspberry pie is tart and sweet, and it is the perfect dessert after a big meal. Marnie Reilly and I both serve it up with a scoop of vanilla bean ice cream. If you are a chocolate fan, a scoop of chocolate ice cream or gelato is perfect too.

Raspberry Pie Ingredients

Pastry for 9-inch double-crust pie
1 cup of sugar
1/3 cup all-purpose flour
1 Tablespoon Minute Tapioca
4 cups fresh or frozen raspberries
2 Tablespoons butter

Method

Preheat oven to 425 degrees.

Prepare pastry (recipe below)

Mix sugar and flour together in a large bowl. Add raspberries and mix. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has small slits cut into it to vent filling. Seal edges and flute. Cover edge with 2-3 inch strip of aluminum foil during the last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes. Cool on baking rack.

6-8 servings

Double-crust Pie Pastry (Crisco®) for Raspberry Pie

2 C. all-purpose flour
3/4 tsp. salt
3/4 C. cold Crisco® All-Vegetable Shortening (or butter)
4 to 8 Tbsps. ice cold water

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.

Shape dough into a ball for single piecrust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

Roll bottom crust, trimming edges of dough even with outer edge of pie plate. Thoroughly prick bottom and sides of unbaked piecrust with fork. Fill unbaked piecrust with prepared raspberry filling.

Roll out remaining dough disk. Place dough over filled piecrust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam.

Bake according to specific pie recipe directions.

Enjoy Marnie Reilly’s Raspberry Pie!

Marnie Reilly’s Beef Stew and Pot Roast Recipe
Beef Stew and Pot Roast
Beef Stew / Pot Roast ready for the oven.

Beef stew and pot roast are two of Marnie Reilly’s most requested dinners. Detective Tom Keller and Carl Parkins are particularly fond of her pot roast – and raspberry pie (recipe coming soon). As it happens, both dishes (and raspberry pie) are some of my favorite comfort foods.

I have never seen this specific recipe written down – but this is loosely how my parents ( and Marnie’s parents) made pot roast and beef stew. Over the years, I have adjusted the recipe to my taste; and I have added in the extra garlic, the celery and mushrooms.

Beef Stew / Pot Roast Ingredients

1 medium yellow or red onion – chopped
1 celery stalk – chopped
3-6 cloves of garlic, crushed (this will depend on how much you like garlic – I use 6 cloves)
8 ounces fresh mushrooms (optional)
1 Tablespoon olive oil
4 Tablespoons butter (divided)
3 Tablespoons flour
1 teaspoon of sea salt
½ teaspoon celery salt
1 teaspoon of cracked black pepper
½ teaspoon of thyme leaves (optional)
3-5 pound chuck roast (leave whole for pot roast / cut into 1-inch cubes for stew
1 10 oz can of Campbell’s cream of mushroom soup
10 oz of water (use the soup can to measure
2 cups of beef stock
8 baby potatoes, halved
10-12 ounces baby carrots

Method

Preheat oven to 325 degrees Fahrenheit.

Add the flour, salt, pepper and thyme leaves to a zip-lock bag. Close bag and shake to mix. Unzip bag and add the whole chuck roast or beef cubes pending pot roast or stew preference. Zip the bag, and shake to coat beef with flour mixture.

Add olive oil and 2 Tablespoons of butter to a 5 quart Dutch oven (with cover). Melt butter over medium heat. Add beef and turn to brown on all sides. Remove beef to a bowl. Add 2 Tablespoons of butter and stir until melted – scraping up browned bits from the beef. Add onions and garlic. Cook 3-5 minutes over medium heat. Add mushrooms. Cook 8 minutes – stirring occasionally. Add beef and juices back to pan and stir to mix thoroughly.

In the bowl you used for the beef, mix together cream of mushroom soup and 1 can of water. Add to Dutch oven when thoroughly mixed. Add beef stock, baby potatoes and carrots. Cover and place in oven for 2-3 hours (or until meat easily pulls apart).

You can also place is a slow cooker on low for 6-8 hours.

Enjoy!