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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Raspberry Royal Piethe producer group's signature pie showcases the jewel-tones fruit. Its shortbread type crust is a change of pace, and pecans pair nicely with the berries. Ingredients:
crust: |
1/4 cups king arthur unbleached all-purpose flour |
1/2 cup pecans, finely chopped |
1/2 cup butter, softened |
1/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
filling |
2 packages (10 ounces each) frozen unsweetened raspberries, thawed |
1/3 cup sugar |
1/4 cup cornstarch |
1/3 cup water |
whipped cream |
Directions:
1. In a large bowl, beat the first six ingredients. Refrigerate for 30 minutes.
2. Pat into an ungreased 9-in. pie pan. Bake at 400° for 10-12 minutes or until golden brown. Cool. Meanwhile, drain the raspberries, reserving syrup; set aside.
3. In a large saucepan, combine sugar and cornstarch; gradually stir in water and raspberry syrup. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat and fold in berries. Pour into the crust. Chill for 2 hours or until firm. Garnish with whipped cream. Yield: 6-8 servings.
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