The raspberry patch has almost completed its summer offerings. The berries are large and ripe and very sweet, and we have been picking them once or twice a day. After making 24 jars of raspberry jam, I am now looking for a couple more recipes to use up the berries that will probably last one more week. I'm sad to see this harvest end--it's been the most abundant crop we've had in the 9 years we've lived here.
The Raspberry Glace Pie starts out with a baked and cooled 9 inch pie crust. As it cools, stir 3 ounces of cream cheese until smooth, and then set aside. Gather 5 cups of raspberries and measure out one cup and put that cup through the food processer and pulse until liquified. In a pan on the stove, blend one cup sugar and 3 tablespoons cornstarch, then add 1/2 cup water and the liquified raspberries. Cook over medium heat until it comes to a boil, stirring constantly. Boil for one minute. Set aside and let cool.
Once the glace is cooled, spread the cream cheese in the bottom of the pie crust, add the remaining four cups of raspberries, and top with the glace. Refrigerate for at least three hours before serving. Mmmmm.....summer at its best!
The Raspberry Glace Pie starts out with a baked and cooled 9 inch pie crust. As it cools, stir 3 ounces of cream cheese until smooth, and then set aside. Gather 5 cups of raspberries and measure out one cup and put that cup through the food processer and pulse until liquified. In a pan on the stove, blend one cup sugar and 3 tablespoons cornstarch, then add 1/2 cup water and the liquified raspberries. Cook over medium heat until it comes to a boil, stirring constantly. Boil for one minute. Set aside and let cool.
Once the glace is cooled, spread the cream cheese in the bottom of the pie crust, add the remaining four cups of raspberries, and top with the glace. Refrigerate for at least three hours before serving. Mmmmm.....summer at its best!
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