Wash, dry and chop rhubarb to measure 1-1/2 cups. This rest period is important to the overall flakiness of the crust. Crimp the edges and refrigerate while you prep the filling. Roll pie crust and fit into 9-inch glass pie pan. I use my reliable Rich Pie Crust, and freeze half of the recipe. Be sure to cool the pie (chilled is best) before slicing.It will result in a truer cream-colored pie. I use organic cane sugar, but you can substitute white sugar, if that is what you have.If a pie crust is indeed getting too dark, place the pie onto a baking sheet and finish the baking time on the middle shelf.Glass is a wonderful heat conductor – plus you can always take a peek at the bottom and see if it is getting too dark – or not dark enough. Use a glass pie pan and you won’t have any problems with soggy bottom crust.Choose the reddest rhubarb you can find to give the pie a lovely rosy color.Tips for success with your rhubarb-raspberry cream pie Follow the #pieparty hashtag on Twitter, check out the Facebook group for some sweet pie inspiration, then bake a pie of your own and enjoy it with friends. Lead by Shauna of Gluten Free Girl (who I’m going to meet this month at Big Summer Potluck), we’re making pie because, well, as Shauna puts it, “pie makes people happy”. Why not? Actually, several hundred (thousand?) other food bloggers and bakers are all baking, eating and writing about pie today, July 5. While some may argue that a classic strawberry-rhubarb pie can’t be beat – and indeed it is not a simple conquest – after this pie, I think I new classic should be established. The words Cream Pie by themselves bring a smile to my face couple them with the season’s most delicate berry and a brazen vegetable and you have a perfect pie. It is reminiscent of one of my favorite simple desserts, rhubarb compote with custard, only served up much more elegantly in a rich pie crust. Perhaps the summer heat contributes to a more intense flavor? All speculating aside, I’m still pushing back the leaves to get at the tender red shoots.įor this pie, I decided to marry the saucy rhubarb with the sweeter raspberries and the result, I am convinced, is a seasonal pie to rival any other. I tend to like this late crop of rhubarb best it may be just my imagination, but it has a more pronounced flavor than its watery spring equivalent. While most of you have moved on to strawberries, blueberries and other summer fruits, I’m still hung up on puckery stalks of pink. Just have a few paper towels near by to wipe your hands.My neighbor has given me carte blanche with his handsome rhubarb patch, although at the time he probably had no idea just how close of an affection I have for rhubarb. These definitely get a little messy while rolling, but it is so worth the mess.Remove from oven and dust with powder sugar or drizzle with a glaze.Place each raspberry bite on the prepared baking sheet and then pop in the oven and bake for 20-22 minutes.Add raspberry sauce on top of the cream cheese and then starting from the outside, roll each triangle towards the center.Leave in place and cover the dough with cream cheese mixture.Using a pizza cutter, cut each pie crust like you would slice a pizza.Make sure the pie crusts are at room temperature.Next, lightly dust a cutting board with flour and unroll one pie crust at a time.Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes.Beat room temperature cream cheese for approximately two minutes.Cook over low/medium heat until thickened, about 5-7 minutes.Mix corn starch and water together and then add to the pan.Add raspberries and sugar to a small saucepan. Start out by preparing the raspberry sauce.No worries because when it bakes, what happens is that it gets a little crunchy and oh my, so delish! These little raspberry pastries are super delicious and as they bake, the cream cheese filling and raspberry sauce will ooze out a bit. Made with fresh raspberries, these are the perfect little treat the family will definitely enjoy and will soon become a favorite with your family too! These delicious little raspberry cream cheese bites are filled with a cheesecake like filling and a delicious homemade raspberry sauce.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |