RASPBERRY ANGEL PIE Recipe
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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.
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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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