raspberry glace pie/tart
| Measure | Ingredient |
|---|---|
| ½ cup | Butter, softened |
| ¼ cup | Confectioners' sugar |
| ½ teaspoon | Vanilla |
| 1 quart | Fresh raspberries, rinsed gently and drained, divided |
| 1 cup | Flour |
| ⅛ teaspoon | Salt |
| ½ cup | Ground nuts |
| 1 cup | Water, divided |
| 3 tablespoons | Cornstarch |
| 1 cup | Sugar |
CRUST
FILLING
For crust, cream together butter, sugar and vanilla; add flour, salt and nuts (prefer walnuts). Chill in bowl 30-40 minutes. Press into DEEP 9-in. pie plate or 8-in. tart pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Cool. For filling, simmer 1 c. berries with ⅔ c. water for 3 minutes or until berries are soft. Strain out seeds and pulp. Blend remaining water, cornstarch and sugar; stir into berry mixture and continue cooking until thickened. Cool. Place remaining berries in baked crust; pour cooled glaze over all. Chill 2 hours or until set. Garnish with whipped cream, if desired. Yield: 8 servings.
From: Littrell@... Date: 07-22-94 Submitted By GAIL SHIPP On 03-30-95
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