Print Recipe

Raspberry Linzer Pie

Ingredients

Crust

Filling



Instructions

  1. Crust: Cream together all crust ingredients. Refrigerate for 30 to 40 minutes.
  2. Pat the mixture into a 9-inch pie pan.
  3. Bake at 400 degrees F for 10 to 12 minutes until golden brown.
  4. Filling: Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly.
  5. Fold cooked berry mixture into a cooled crust.
  6. Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top.
  7. Chill for 2 hours or until firm.
  8. Garnish with whipped cream.


Makes 6 to 8 servings.

Source: Washington Red Raspberry Commission


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