STARSTRUCK RASPBERRY-ALMOND PIE
This layered raspberry-almond pie gets its party-perfect presentation from star-shaped pieces of pie crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate; flutes edges. On lightly floured surface, roll second pie crust to 13-inch round. With 1 1/2-inch star cookie cutter, cut out 45 stars; set aside.
- Place almonds in food processor. Cover; process until finely chopped. Add butter, 1/4 cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined plate.
- In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. In small bowl, beat 1 egg and the whipping cream. Arrange stars in circular pattern on top of filling (with tips touching), covering entire surface. Brush rim and stars with egg mixture; sprinkle with coarse sugar.
- Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust with foil.) Cool on cooling rack at least 3 hours before serving.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 6 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 0 g
JUICY RASPBERRY PIE
This pie is packed with jammy raspberry flavor and looks stunning. Have some fun with the top pie pastry and punch out star shapes for a festive look. - Karen Berner, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 520 calories, Fat 24g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (31g sugars, Fiber 7g fiber), Protein 6g protein.
RASPBERRY ALMOND PIE
I have not made this yet but I love raspberries and almonds together so this is on my list to make soon! Recipe adapted from the Stonebridge Inn. Edited after reading Kittencal's suggestion of cooking time and sugar. Original time was 30 min. increased to 45 min. original sugar was 1/2 cup increased to 3/4 cup.
Provided by cookiedog
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spread jam in the pie crust.
- Cream the butter and sugar together.
- Add the eggs one at a time, beating after each addition.
- Stir in the almonds.
- Pour the batter over the jam.
- Bake in a 350 oven for 45 minutes or until delicately browned.
Nutrition Facts : Calories 617.2, Fat 31.1, SaturatedFat 12.8, Cholesterol 103, Sodium 398.1, Carbohydrate 81.5, Fiber 2, Sugar 58.5, Protein 5.8
RASPBERRY-ALMOND PIE
Provided by Giada De Laurentiis
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven and preheat to 425 degrees F. Liberally butter the tart pan.
- For the crust: Pulse the all-purpose flour, almond flour and salt in a food processor. Add the butter and pulse until the mixture forms a coarse meal. With the food processor running, gradually add the iced water until the mixture forms a ball. Add extra water 1 teaspoon at a time, if the mixture is too thick. Form the dough into an 8-by-3-inch rectangle and wrap in plastic. Refrigerate for 30 minutes.
- Roll the dough into a 14-by-10-inch rectangle on a lightly floured surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. Reserve the excess dough. Prick the dough all over, using the tines of a fork. Bake until the crust is light golden, about 15 minutes. Cool for 10 minutes.
- For the filling: Combine the butter, almond paste, eggs, flour, agave and almond extract in a food processor. Blend until smooth. Spread the filling evenly over the cooled crust, using a spatula.
- In a medium bowl, toss the raspberries and agave together until coated. Gently press the raspberries into the filling in a single layer.
- On a lightly floured work surface, roll out the excess dough into an 8-inch circle, about 1/8-to-1/4-inch thick. Cut out pieces of dough using a cookie cutter and place randomly on top of the raspberries. Brush with the beaten egg. Bake until the filling is slightly puffed and the pastry is golden, about 25 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 1 hour before serving.
- Cut into slices and serve.
LAKE SUPERIOR 4TH OF JULY STRAWBERRY-ALMOND SHORTCAKES
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.
Provided by Beth Dooley
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix strawberries and 1/2 cup sugar; set aside.
- Heat oven to 425°F. In another medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- While shortcakes are baking, in third medium bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in almond extract and 2 tablespoons sugar.
- Split warm shortcakes; place on individual dessert plates. Fill and top with strawberries and whipped cream.
Nutrition Facts : ServingSize 1 Serving
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