Tuesday, August 5, 2008
Summertime is a good time for pie....any kind of pie with lots of ice cream. I made a cherry pie yesterday with nice tart cherries. I am not a crust making whiz...I know the purists use lard, for nice and flaky crusts. I used a jiffy mix. Unfortunately the picture is not my pie. Mine looks like it has been thrown up in the air against the ceiling and then dangled from the light fixture for a while. It still tastes good...I just need to work on appearance. I love those beautiful pies where people use tiny cookie cutters to cut out pieces of crust and decorate the top. That is beyond my abilities. I found a recipe in a cook book that I checked out from the library for a gorgeous pie called Rasberry Ribbon pie. I haven't tried it yet but want to for the holidays.
2 pkg (3oz) cream cheese, softened
1/2 cup confect sugar
1 c. heavy whipping cream, whipped
1 pastry shell, baked
1 pkg rasp gelatin
1 1/4 c boiling water
1 tbsp lemon juice
1 pkg frozen raspberries in syrup, thawed
Beat cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half in pie shell and chill for 30 min.
Dissolve gelatin in water; add lemon juice and raspberries. Spoon half over cream cheese. Chill for 30 min or until set.
Set aside remaining gelatin mixture at room temp. Spread remaining cream cheese mixture over top of pie. Chill for 30 min. Top with remaining gelatin and chill until firm.