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
