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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz Flour

  2. 1/4 cup 40g / 1.4oz Brown sugar - light packed

  3. 1 teaspoon 5ml Cinnamon

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 cup 99g / 3 1/2oz Butter - cut in pcs unsalted - chilled

  6. 1/3 cup 65g / 2 1/3oz Vegetable shortening - chill - cut in pieces

  7. 6 tablespoons 90ml Ice water Filling

  8. 1 1/3 cups 263g / 9 1/3oz Sugar -

  9. 1 t

  10. 7 tablespoons 105ml Cornstarch

  11. 1 tablespoon 15ml Lemon peel - grated

  12. 6 cups 1422ml Raspberries - fresh

  13. 1/8 teaspoon 0.6ml Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Pastry: Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until resembles coarse meal. Blend in enough ice water to form moist clumps. Gather dough into ball. Divide in half. Flatten each piece into disk. Wrap in plastic; chill at least 1 hour or overnight. For Filling: Preheat oven 375F. Mix 1 1/3 c sugar, cornstarch and lemon peel in large bowl. Add berries and toss to combine. Roll out 1 dough piece on lightly floured surface to 12" round. Transfer dough to 9" round glass pie dish with 1 1/4" high sides; trim edges. Roll out remaining dough to thickness of 1/8". Use for top crust. Place pie on cookie sheet. Bake until top is golden brown and juices bubble, about 1 hour. Transfer pie to rack. Mix remaining 1 T sugar and cinnamon in small bowl. Sprinkle over pie. Cool before serving.

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