Raspberry glace pie/tart

1 servings

Ingredients

Quantity Ingredient
½ cup Butter, softened
¼ cup Confectioners' sugar
½ teaspoon Vanilla
1 quart Fresh raspberries, rinsed gently and drained, divided
1 cup Flour
⅛ teaspoon Salt
½ cup Ground nuts
1 cup Water, divided
3 tablespoons Cornstarch
1 cup Sugar

Directions

CRUST

FILLING

For crust, cream together butter, sugar and vanilla; add flour, salt and nuts (prefer walnuts). Chill in bowl 30-40 minutes. Press into DEEP 9-in. pie plate or 8-in. tart pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Cool. For filling, simmer 1 c. berries with ⅔ c. water for 3 minutes or until berries are soft. Strain out seeds and pulp. Blend remaining water, cornstarch and sugar; stir into berry mixture and continue cooking until thickened. Cool. Place remaining berries in baked crust; pour cooled glaze over all. Chill 2 hours or until set. Garnish with whipped cream, if desired. Yield: 8 servings.

From: Littrell@... Date: 07-22-94 Submitted By GAIL SHIPP On 03-30-95

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