Redraspberrypiewithvanillacustardsauce Recipes

RED RASPBERRY PIE WITH VANILLA CUSTARD SAUCE

Steps:

• For crust, blend flour, sugar, cinnamon and salt in food processor.
• Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
• Blend in enough ice water to form moist clumps.
• Gather dough in a ball.
• Divide in half.
• Flatten each piece into a disk.
• Wrap in plastic wrap; chill for an hour before rolling out.
• For filling, mix all ingredients very well.
• Roll out bottom crust and fit into a 9-inch pie pan.
• Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
• Cover with top crust.
• Cut small slash in top to vent steam.
• Place pie on cookie sheet.
• Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
• For sauce, in top of a double boiler, slightly beat egg.
• Mix in sugar and flour, then gradually stir in milk.
• Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
• Cool to room temperature, then add vanilla and salt.
• Refrigerate.
• This makes 2 1/2 cups of sauce.
• Serve sauce with pie.

RASPBERRY CUSTARD PIE

Steps:

• Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
• Flute edges; set aside.
• In a large mixing bowl, beat eggs.
• Add the sugar, flour, milk, vanilla and salt; mix well.
• Gently fold in raspberries; pour into crust.
• For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling.
• Bake at 400 for 10 minutes.
• Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Refrigerate leftovers.