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RecipesSharon Goss's Raspberry Pie Crust: Filling: 2 pints of raspberries Mix the flour and sugar together. Toss in two pints of raspberries and coat with sugar mixture. Put into pie shell. Mix crust together and divide dough in half. Roll out one of the halves to fit a 9" or 10" pie plate. Put in filling mixture.. Roll out the other half to put on the top. Lightly spread about 1 to 2 tsp. of shortening onto the top half. Lightly sprinkle with flour. Fold into quarters and lay over top of pie. Flute the edges. Brush the top with milk. Bake at 450 degrees for 15 min. Reduce heat to 350 and cook another 45 minutes. (Insides should be bubbling.)
Raspberry Crunch (can also be made with other fruit)
Mix like pie crust and bake one hour at 250 degrees on a cookie sheet, stirring two or three times during baking. Cool. Pat 2/3 of dry crunchy mixture in bottom of 9” x 13” pan. Beat the following at high speed for 20 minutes:
Fold in two cups whipped cream. Pour in pan and top with remaining crunchy mixture. Freeze at least four hours before serving.
To make the crust, mix all the ingredients to form dough. Spread on the pizza pan. Bake at 400° for 15 minutes. For the filling, mix cream cheese and confectioners sugar. Fold in whipped topping. Spread over cooled crust. To make the topping, combine gelatin, sugar, salt and ½ cup water or berry juice. Dissolve cornstarch in remaining water. Stir into gelatin mixture. Cook over medium heat until thickened. Stir in fruit to coat all the fruit. Cool. Spread on top of filling. Chill pizza and serve.
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Goss Berry Farm, Mechanic Falls, Maine |
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