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RASPBERRY ANGEL PIE Recipe

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This recipe for RASPBERRY ANGEL PIE, by , is from Favorite Recipes Collected by Family and Friends, 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!

Contributor:  
Contributor:  
Donna Kaufmann

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust: Preheat oven 450°. Sift together 1 cup sifted flour and ½ teaspoon salt. Cut in ½ cup shortening until particles are the size of small peas. Sprinkle with about 2 or 3 tablespoons water, a little at a time. Toss together lightly. Use only enough water to hold dough together. Press gently into a ball. On lightly floured surface, roll into a circle ½-inch thick. Fix into a 8" pie pan. Fold this under and press down with fork. Indent edge to mark number of servings; prick pastry. Bake 12-15 minutes.

Directions:
Directions:
Filling: Boil ½ cup sugar and ¼ cup water to soft ball stage (235°). Pour syrup, in a fine stream, over 2 stiffly beaten egg whites beating constan tly.

Soften 2 teaspoons gelatin in 2 tablespoons cold water; dissolve over hot water. Combine with egg white mixture. Beat 1 minute. Add 1/8 teaspoon salt and 1 tablespoon lemon juice. Cook, while beating½ pint whipping cream. Fold both together. Pour into cooled pie shell; chill until set. Serve with whipped cream border and this Raspberry Sauce in center. Press 1 cup fresh raspberries through a sieve; add enough water to make 1 cup. Gradually blend this with¼ cup sugar and 1 tablespoon cornstarch. Stir constantly over medium heat until thickened and clear. Reduce heat. Cook 10 minutes stirring constantly . Cool.

 

 

 

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