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Saturday, December 21 2013

Serve this colorful red raspberry, Chambord, and cream cheese pie recipe when family and friends gather during Christmas.

 

 

Raspberry Pie with Chambord
Recipe from 
Servings: 8
Prep Time: 40 mins
 
 
 
 
ingredients
 
  • 1    recipe  Pastry for Single-Crust Pie (see recipe below)
  • 3/4   cup   granulated sugar
  • 3    tablespoons   cornstarch
  • 5    cups   fresh or frozen unsweetened red raspberries
  • 1/4   cup   Chambord (black raspberry liqueur) or 2 tablespoons orange liqueur
  • 1    3 ounce package  cream cheese, softened
  • 1/3   cup   powdered sugar
  • 1/2   teaspoon   vanilla
  •   Dash  salt
  • 3/4   cup   whipping cream
  •     Fresh red raspberries (optional)
Pastry for Single-Crust Pie
 
  • 1 1/4   cups   all-purpose flour
  • 1/4   teaspoon   salt
  • 1/3   cup   shortening
  • 4 - 5    tablespoons   cold water
 
 
directions
Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
 
 
For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
 
 
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
 
 
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.
 
 
Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.
 
 
Pastry for Single-Crust Pie
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
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