"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

Raspberry Pie Recipe

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This recipe for Raspberry Pie, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Friday, April 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 10-oz. pkgs. frozen raspberries, thawed
2 c. vanilla wafer crumbs
1/2 c. sugar
1 t. cinnamon
5 T. melted butter
1 envelope unflavored gelatine
1/4 c. cold water
1/2 t. lemon peel, optional
1/2 pint heavy cream (1 cup)
1 t. vanilla

Directions:
Directions:
Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 tsp. of the cinnamon and the butter; pat into a 10" pie plate. Bake in 375 degree oven 5-8 minutes; cool.
Soften gelatine in water. Mix the reserved raspberry juice, the remaining 1/2 tsp. cinamon and lemon peel and heat to boiling. Remove from heat, add gelatine and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold rapberries, gelatine mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired.
Enjoy!

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe was published from Mrs. Richard M. Nixon. Wife of President of the United States at that time.

 

 

 

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