Raspberry Pie With Chambord Recipes

RASPBERRY PIE WITH CHAMBORD

Steps:

• preheat oven to 375°. 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, unroll into 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 mix granulated sugar and cornstarch. Add 5 cups raspberries and Chambord; toss gently to coat. If using frozen raspberries, let mixture stand about 45 minutes or until berries or partially thawed but still icy.. Transfer filling into pastry lined pie plate.
• To prevent over Browning, cover edges pie with foil. Bake for 30 minutes, or if frozen berries are used bake for 50 minutes. Remove foil. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly nearly to the center. Cool on a wire rack.
• Before serving, in a medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt until mixed. Set aside. In another medium bowl beat cream on medium speed until soft peaks form, tips curl. Fold about 1/3 cup of the whipped cream into the cream cheese mixture to lighten. Fold in remaining whipped cream. Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional raspberries. Makes eight servings.
• pastry for single crust pie: in medium bowl, stir together 1 1/4 cup flour and 1/4 teaspoons salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture. Toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, 4 to 5 tablespoons total, until all of the flour mixture is moistened. Shape into a ball.

RASPBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
• Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
• Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

RASPBERRIES AND CHAMBORD IN MERINGUE

Steps:

• RASPBERRY FILLING:.
• Combine raspberries, sugar, and Chambord and set aside.
• HOW TO MAKE MERINGUES:.
• Beat egg whites until frothy. Add cream of tartar, beat well. Add sugar, two tablespoons at a time, beating well after each addition.
• Continue beating until glossy and very stiff peaks are formed.
• Using a spoon or pastry tube, shape meringue into nests on parchment-lined baking sheet. Make each nest about 2-1/2" wide and 1-1/2" high. With a spoon, make a well in center of each nest.
• Bake in low oven, 250ºF degrees for 50-60 minutes until meringues are firm and dry.
• Remove from paper and cool on wire racks.
• Fill with equal amounts of raspberry filling.
• Enjoy.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.