Red Raspberry Pie With Vanilla Custard Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust, blend flour, sugar, cinnamon and salt in food processor.
  • Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
  • Blend in enough ice water to form moist clumps.
  • Gather dough in a ball.
  • Divide in half.
  • Flatten each piece into a disk.
  • Wrap in plastic wrap; chill for an hour before rolling out.
  • For filling, mix all ingredients very well.
  • Roll out bottom crust and fit into a 9-inch pie pan.
  • Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
  • Cover with top crust.
  • Cut small slash in top to vent steam.
  • Place pie on cookie sheet.
  • Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
  • For sauce, in top of a double boiler, slightly beat egg.
  • Mix in sugar and flour, then gradually stir in milk.
  • Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
  • Cool to room temperature, then add vanilla and salt.
  • Refrigerate.
  • This makes 2 1/2 cups of sauce.
  • Serve sauce with pie.
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