Рецепт Very Raspberry Pie...
This is the kind of pie that makes one's eyes roll back in her head...and then there's moaning, lots of moaning, followed by mmm-mmmmm's...so bascially this is porn pie. I have no other way to describe it. My apologies to any puritanical pie prudes out there.
It was not the most beautiful morning, a little on the cold side, but me and my trusty side-kicks, Katie and Michael, ventured out into the raspberry patch in search of giant berries for some spectacular pies. Katie and Michael are my neighbors and they were more than willing to help pick raspberries...especially when I told them it would end with pie. Katie has been my sous chef many times - and she's always keen to dirtying a few dishes - just one of the many things I love about her. So we went picking, came home with 15 pounds of berries...and then we made pie!
This could not be easier...we used purchased graham-cracker crusts...made the filling, piled on the berries and then spooned the raspberry sauce/glaze over the top...no baking either!
Very Raspberry Pie - Adapted Slightly From Kathy Jones, West Winfield, New York via Taste of Home
Topping:
- 6 cups fresh raspberries, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- Filling:
- 1 package (8 oz.) cream cheese, softened
- 1 cup whipped topping
- 1 cup confectioners' sugar
- *1 teaspoon vanilla
- 1 graham cracker crust (9-inches)
- Fresh mint, optional
Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir two minutes longer*. Strain to remove berry seeds. Cool to room temperature, about 20 minutes.
Meanwhile, for filling, mix the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust. Top with remaining 4 cups of berries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.
Store in refrigerator. Garnish with mint if desired. Serves 8.
*Note: I forgot to put vanilla on the list when I first posted this...the original recipe does not call for vanilla but I liked the addition. Also, the original recipe said straining the cooked berry topping was optional...I don't think it should be as it's much better without the seeds.)
The rest of the berries were used for freezer jam...so good! If you haven't made freezer jam before give it a try - it's SO easy!! I used the recipe that came with the Pectin box...works every time!