Page 17 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester

Raspberry Pie

Submitted by Kayleigh Rae Stampfler ‘08

“Baking pies is an activity I always INGREDIENTS
did with my late grandmother. Serves 8
Raspberry was always a Christmas Prep Time: Varies
treat and I also loved to request it Cook Time: 55 minutes
for my birthday.” ¼ cup milk
½ cup vegetable oil
2 cups flour
1 quart raspberries
½ cup minute tapioca
1 cup white sugar

DIRECTIONS

1. Combine the raspberries, tapioca, and sugar
and set aside.
2. Combine oil and milk and pour into flour. Mix
well with a fork or other utensil (try not to
touch dough too much with your hands and
do not over mix).
3. Split dough in half and roll out bottom crust.
4. Add to pie pan, fill with berries, and then roll
out and place top crust on the pie.
5. Pinch the edges of the top and bottom crust
together and make slits in the center of the
top crust for ventilation.
6. Bake at 425 for 25 minutes.
7. Decrease temperature to 375 and bake for
another 30 minutes.

Pictured above: A photo of Kayleigh’s
grandmother as well as her old rolling pin.
“I still use it to this day, even though it is
missing a handle. The rolling pin and photo
are always on my counter to remind me of
special memories.”

Ho lid a y R e c ip e s