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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pines Tavern Red Raspberry Pie with Vanilla Custard Sauce Recipe

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This recipe for Pines Tavern Red Raspberry Pie with Vanilla Custard Sauce is from Made with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry crust

2 1/2 cups flour
1/4 C light brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 C chilled vegetable shortening cut into cubes
1 stick of butter, chilled and cut unto pieces
6 TBS ice water

Red Raspberry Filling

40 Ounces fresh or frozen red raspberries
1 C granulated sugar
2 heaping TBS dry fine tapioca
1/8 C lemon juice

Vanilla Custard Sauce

1 egg
3/4 C sugar
2 TBS flour
2 C milk
1 tsp vanilla
1,4 tsp salt
Directions:
Directions:
Preheat oven to 350º F

To make crust blend flour, sugar, cinnamon and salt in food processor. Add shortening and butter and cut in using pastry blender. Blend in enough ice water to form moist clumps. Gather dough in a ball, Divide in half. Flatten each piece into a disk. Wrap in plastic wrap and chill for 1 hour before rolling out.

Mix all filling ingredients very well. Roll out bottom crust and fit into a 9 " pie pan. Place raspberry filling on top. Cover with top crust and cut small slashes in top to vent steam. Place pie on cookie sheet. Bake for 1 hour or until top is golden brown.

To prepare sauce in top of double boiler, slightly beat eg. Mix in sugar and flour, then gradually stir in milk. Cook over simmering water until mixture is slightly thickened. about 10 to 15 minutes. Cool to room temperature, then all vanilla and salt. Refrigerate.

 

 

 

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