LOCATION: Recipes >> Pies >> Raspberry 03
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Raspberry 03
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RASPBERRY LINZER PIE
Makes 6 to 8 servings.
1/2 cup butter or margarine, softened
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp salt
1/2 cup hazelnuts or pecans, finely chopped
Cream together all crust ingredients. Refrigerate for 30 to 40
minutes. Pat the mixture into a 9-inch pie pan. Bake at 400 for
10 to 12 minutes until golden brown.
2 (10 oz.) pkg. frozen raspberries or 4 cups fresh raspberries
1/3 cup water
4 tablespoons. cornstarch
1/3 cup granulated sugar
1/2 cup hazelnuts or pecans, finely chopped
Whipped cream
Add water, cornstarch and sugar to the raspberries. Simmer over
low heat until thick, stirring constantly. Fold cooked berry mixture
into a cooled crust.
Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top.
Chill for 2 hours or until firm. Garnish with whipped cream.
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