Raspberry Pie With Chambord |
|
 |
Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 8 |
|
Better Homes and Gardens Ingredients:
pastry dough, for single pie crust |
3/4 cup sugar |
3 tablespoons cornstarch |
5 cups fresh red raspberries (or frozen) |
1/4 cup chambord raspberry liquor |
1 (3 ounce) package cream cheese, softened |
1/3 cup powdered sugar |
1/2 teaspoon vanilla |
salt (a dash) |
3/4 cup whipping cream |
fresh red raspberries |
Directions:
1. Preheat oven to 375.
2. Fit pie pastry into a 9-inch pie pan; crimp edges as desired; do not prick pastry.
3. Filling-in a bowl, combine sugar and cornstarch.
4. Add the 5 cups raspberries and Chambord; toss gently (if using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy).
5. Transfer filling to pastry-lined pie plate.
6. To prevent overbrowning, cover edge of pie with foil; bake for 30 minutes (50 minutes for frozen berries); remove foil; bake 25-30 minutes more or until pastry is golden brown and filling is bubbly near to the center; cool on a wire rack.
7. Before serving, in a bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
8. Beat in powdered sugar, vanilla, and salt until combined; set aside.
9. In another bowl, beat cream on medium speed until soft peaks form; fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten.
10. Fold in remaining whipped cream.
11. Spread the whipped cream mixture over top of pie; sprinkle with additional berries, for garnish.
12. Expect the pie to be juicy.
|
|