one double pie crust dough

(for the filling)

2 1/2 cups freash raspberries

2 cups freash red currants

1/2 cup plus 3 T sugar, plus a little for sprinkling

2 T red currant jelly

1 t lemon juice

2 1/2 T cornstarch

1 T cold unsalted butter, cut into small pieces

1 egg beaten with 1 T milk, for glaze

[how to make]

*Prepare and refrigerate the pie dough.

*Roll the larger dough portion into a 12" circle and line a 9" pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.

*Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

*Combine the raspberries, currants, and the 1/2 cup sugar in a large bowl.

*Warm the jelly in a small microwavable container, then add to the fruit along with the lemon juice.

*Mix gently, then let stand for 10 minutes.

*Mix the 3 T sugar and cornstarch in a small bowl stir into the fruit.

*Roll the other dough half into an 11" circle.

*Turn the filling into the pie shell and smooth it out with the back of a spoon.

*Dot the filling with the butter.

*Lightly moisten the rim of the pie shell.

*Drape the top pastry over the filling, paressing along the edge to seal.

*Trim the overhang with scissors, leaving an even 1/2" to 3/4" all around, then sculp the edge into an upstanding ridge.

*Flute or crimp the edge, as desired.

*Poke several steam vents in the top of the pie with a large fork or paring knife.

*Brush the pie lightly with the egg wash glaze and sprinkle with sugar.

*Put the pie on the prepared baking sheet and bake on the lower rack for 30 minutes.

*Reduce the oven temperature to 375 degrees and move the pie un to the middle rack, rotating the pie 180 degrees.

*Bake for 25 to 35 minutes longer until the juice bubbles thickly at the steam vents and the top is a rich golden brown.

*Transfer the pie to a rack and cool for at least 1 1/2 to 2 hours before serving.

*Cover and refrigerate leftovers after 24 hours.

-makes 8 to 10-

Note: I found this recipe in "Pie Academy" by Ken Haedrich.

Labels: pie recipe, raspberry pie recipe, red currant pie recipe

16 whole graham crackers, crushed

1/4 cup fimly packed dark brown sugar

1/4 t kosher salt

1/2 cup unsalted butter, melted

1 t vanilla extract

1/4 cup water

1 T unflavored gelatin

2 x 8 oz. packages cream cheese, softened

14 oz. can sweetened condensed milk

1 T lemon zest

1 T fresh lemon juice

2 cups fresh blueberries

1/4 cup lemon curd

[how to make]

*Line a 9" square baking pan with plastic wrap, letting excess extend over sides of pan.

*Mix together graham cracker crumbs, brown sugar, and salt in a medium bowl.

*Add melted butter and vanilla, stirring until moistened.

*Using a measuring cup, press mixture into bottom of prepared pan.

*Freeze while preparing filling.

*Place 1/4 cup water in a small saucepan.

*Sprinkle gelatin over water, and let stand for 10 minutes.

*Heat over low heat, stirring constantly, until gelatin is dissolved. Set aside.

*Place cream cheese, condensed milk, and lemon zest and juice in the container of a blender; blend until cobined and smooth.

*Add blueberries and blend until uniform in color. (Some blueberry bits will remain.)

*With blender running, add warm gelatin mixture, blending until well combined.

*Pour filling o ver prepared crust.

*Place lemon curd in a plastic piping bag, and cut off tip.

*Pipe lemon curd in thin lines over filling.

*Using a wooden pick, swirl lemon cur.

*Refrigerate for at least 4 hours or overnight.

*Using excess plastic as handles, remove cheesecake from pan, and cut into bars.

Note: I found this recipe in "Cuisine at Home" magazine.

Labels: bar dessert recipe, blueberry bar recipe, cheesecake bar recipe