French Raspberry Pie

cDecided to try a recipe I found. I made some changes in it to make it more user friendly and to adapt it to our tastes.
I will give you the recipe as I made it. It started life as a tart but I thought most casual cooks do not have 9 inch removable bottom tart pans. So made a regular 9 inch pie shell. This must be baked and cooled before filling. Since I always make 2 crusts at a time I have another to fill already baked. Sour Cream Lemon sounds good, but that's another post. After all this chatter here is the recipe for the filling.
French Raspberry Pie
1/4 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
2 egg yolks (save your egg whites to add to a custard or scrambled eggs)
1 cup half and half (Milk would work)
1 teaspoon butter (not margarine)
1 teaspoon vanilla
1 pint fresh raspberries
6 ounces Raspberry Jam (a good brand, I used all fruit)
In a small bowl place the sugar, flour, cornstarch and egg yolks. Beat until light and lemon colored. Heat milk in a double boiler just to under boiling. Too hot will cook your eggs. If you get it too hot, just let it cool for a few minutes. Slowly pour about a third of the milk into the sugar egg mixture stirring constantly. Pour this mixture back into the milk. Cook over hot water until very thick. Remove from heat and stir in butter and vanilla. Lay a piece of plastic wrap directly on the surface to keep a skin from forming. Cool.
Pour into baked pie shell and place raspberries on top in circles. Starting on the outside edge. Heat the 6 ounces of jam till melted. (I added a spoonful of Cream Sherry) and spoon over the raspberries, Chill pie. You could garnish with whipped cream, but we thought it was perfect just the way it was.

1 comment:

  1. This might be the best pie ever. The pastry cream is not at all sweet, just delicious, and the raspberries are perfect. I could see using other fruit if raspberries are out of season.


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