Raspberry Linzer Pie
Yield: 6 to 8 servings
Ingredients
Crust
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup hazelnuts or pecans, finely chopped
Filling
- 2 (10 ounce) packages frozen raspberries or 4 cups fresh raspberries
- 1/3 cup water
- 4 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1/2 cup hazelnuts or pecans, finely chopped
- Whipped cream
Instructions
Crust
- Cream together all crust ingredients. Refrigerate for 30 to 40 minutes.
- Pat the mixture into a 9 inch pie pan.
- Bake at 400 degrees F for 10 to 12 minutes until golden brown.
Filling
- Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly.
- Fold cooked berry mixture into a cooled crust.
- Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top.
- Chill for 2 hours or until firm.
- Garnish with whipped cream.
Attribution
Washington Red Raspberry Commission
