French Raspberry Pie

 Since everyone seems to be fans of Raspberries I made this recipe from the cookbook Perfect Pies by Polly Clingerman. Polly Clingerman's cookbooks are among my favorites and I recommend them if you are wanting another cookbook or so. 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 from the same cookbook sounds good. 
 This is really an excellent pie, the filling however is the star of this pie. I use it whenever I want a very good filling as for Cream Puffs, other fruit pies and over a slice of cake or in a trifle.
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 cream
1 teaspoon butter (not margarine)
1 teaspoon vanilla
1 pint fresh raspberries
6 ounces Raspberry Jam (a good brand, I used an all fruit type)
In a small bowl place the sugar, flour, cornstarch and egg yolks. Beat until light and lemon colored. Heat cream 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 cream into the sugar egg mixture stirring constantly. Pour this mixture back into the cream. 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. I do like the flavor, but as with blackberries I don't like the texture of the seeds.

    1. I don't eat blackberries for the same reason. I don't seem to have the same problem with raspberries.


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