This dish is a classic late summer dessert, packed with sweet raspberries on a flaky golden brown Deep Dish Pie Shell.
|2||Tenderflake® Frozen Deep Dish Pie Shells, thawed|
|5 cups||(1.25 L) Raspberries|
|1 cup||(250 mL) Sugar|
|.25 cup||(60 mL) Cornstarch|
|1 tbsp||(15 mL) Fresh lemon juice|
|2 tbsp||(30 mL) Graham crumbs|
PREHEAT oven to 425°F (220°C).
REMOVE pie shells from package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11” (28 cm) in diameter. Cut the crust into ½” (1 cm) strips with a pizza cutter or a sharp knife.
TOSS raspberries, sugar, cornstarch and lemon gently in a medium bowl. Sprinkle the piecrust with graham crumbs then pour raspberry filling over top. Weave strips of piecrust on top of pie in lattice fashion. Fold ends under edge of bottom crust. Flute edge with floured fork or fingers. Brush egg over the top of the pastry.
BAKE in preheated oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 35-40 minutes. Allow to cool before serving.
Show More Comments
No Comments yet