Desserts &Juices

Dish dessert


Peanut Butter Oreos

Mini Cinnamon Rolls

Triple-Decker Fudgy Chocolate Waffle Pie

Raspberry Cream Crumble Pi

Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter chilled and cut into small pieces

1/4 to 1/2 cup ice water

Filling:

4 1/2 cups raspberries

3/4 cup sugar

1/3 cup flour

1/2 cup sour cream

2 large eggs

1/2 teaspoon vanilla extract

Crumb Topping:

2 1/2 Tablespoons packed light brown sugar

2 Tablespoons sugar

1/2 teaspoon ground cinnamon

pinch ground nutmeg

1/4 cup unsalted butter, melted

1/2 cup plus 2 1/2 Tablespoons all purpose flour

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.  (The extra dough can be frozen for a month, or kept in the refrigerator for a few days... so you can make another pie!)

Remove dough from the refrigerator, roll into a large circle, place in pie pan.  Cut the edges with 1/2-inch overhang.  Tuck the overhand under to make a nice rolled edge around the pie, then flute the edges to make a decorative edge around the pie.  

Place the pie in the refrigerator while you work on the filling. In a bowl whisk together the sugar and flour. Add in the sour cream, eggs and vanilla extract and whisk until combined.

Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out.

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