August 1st - National Raspberry Cream Pie Day

Jupiter: Shine On
Posted on 08/01/2012 by rebecky_mo
Hey there,bakebakebakers! Long time lurker, first time poster (actually, I posted a tame banana muffin recipe way back, I don't count it) that's been pulled from the shadows with this challeng!

For today, I bring my first ever Raspberry Cream Pie. Never made it before. Never tried it before. Never even heard of it before this challenge. But it's delicious, my co-workers inhaled it with relish, and will now take it's place in my folder of recipes. I found the topping really didn't get to a 'crumbly' stage; it wound up more like a paste. It was still good though!

The original recipe for this came from Country Garden Cooking Blog, but I switched out a bit of stuff to suit my current cupboard stock/skill levels.

raspberry cream pie

Raspberry Cream Pie with Pecan Topping

1 pre-made Pillsbury 9" pie crust (*avoids thrown vegetables*)

1 cup white granulate sugar
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon pure vanilla extract
1 cup frozen raspberries—thawed and drained
1 cup raspberry jam, room temperature

1/3 cup all-purpose flour
1/3 cup dark brown sugar, firmly packed
1/3 cup pecans, chopped
3 tablespoons unsalted butter, room temperature

- Preheat oven to 400 degrees, and remove pie crust from box, leaving it out on the counter 15 minutes to make it easier to unroll.

- Meanwhile, combine sugar, flour, eggs, sour cream and vanilla. Stir or whisk until smooth. Gently fold in raspberries and jam.

- Unroll premade crust and place in a 9" pie plate, crimping the edges. Carefully spoon in raspberry/sour cream mixture, and bake for 30-35 minutes or until the center of appears set and not jiggly.

- As pie bakes, mix together ingredients for the topping. Blend with your fingers or a pastry cutter until crumbly. After filling is set, pull pie from the oven, and add the topping. Return to the oven for 10 minutes, or until topping is golden.

- Remove and cool on a rack. Garnish with sweetened whipped cream. Serves 8-10
falling_empress 1st-Aug-2012 11:51 am (UTC)
There was something wrong with your butter or your technique; the crumbly crust only does that if you over work it or if your butter was too soft. The butter needs to be firm and you need to cut it in with a fork or one of those tools specifically for cutting butter into dishes. You stop very quickly; if you overwork it you will get sheets of "crumbly" instead of crumbs of crumbly. It may not look correct to you, but you just have to trust it before you go too far.
rebecky_mo 1st-Aug-2012 08:13 pm (UTC)
Hm, I kinda figured the butter was the issue when I was doing it. Whenever I make the topping for crisps, the butter isn't usually as soft as this recipe called for and turns out fine; should've gone with my gut instinct on that one.
bubblebubba 1st-Aug-2012 01:42 pm (UTC)
This looks absolutely divine! I've never tried making a raspberry cream pie and give you major props for doing so. Also, congrats on a first post! I'll send you the link to your featured post as soon as I get that entry up :) Thanks again for kicking us off to a great start!
bubblebubba 1st-Aug-2012 05:30 pm (UTC)
Your entry has been posted and featured! The direct link to your post is Feel free to share it with your friends, and thanks again for doing such a stellar job on the very first post!
rebecky_mo 3rd-Aug-2012 02:48 am (UTC)
Yay! Thanks for that link!

Now the 3rd is my non-baking Watermelon entry; how am I to send you the entry for that day for your blog, since I can't post it here? Post it at my personal LJ, and link you?
bubblebubba 3rd-Aug-2012 02:55 am (UTC)
That could work! I can also message you my email address if you don't feel like publishing a post on your LJ. Let me know which is better for you!
rebecky_mo 3rd-Aug-2012 03:18 am (UTC)
Sending you an email sounds better for me; I don't normally post recipes and stuff like that on my LJ.

Would you rather me send you the photo file via email too, or just the link to it in my LJ scrapbook?
bubblebubba 3rd-Aug-2012 03:21 am (UTC)
Why don't you go ahead and send the whole thing, picture attachment and all, to me? I can repost any descriptions and/or blog-like passages you might have. I'll send you my email ASAP!
bubblebubba 4th-Aug-2012 09:01 am (UTC)
By the way, in case you're curious, I did post your Day 3 entry on my blog yesterday :) Thanks again for another awesome entry! I'd love to try those watermelon gelatin squares myself someday!
karasumaa 4th-Aug-2012 01:28 am (UTC)
Can I have your address too? My Ice Cream Sundae picture is READY TO GO.
karasumaa 4th-Aug-2012 01:38 am (UTC)
The crumble-gone-paste thing happened to me once... It completely melted into the berry mix for the cobbler I was making, I was heart-broken!

I've found that keeping whatever I'm making in the fridge right up until the second I'm about to put it in the oven really makes a difference... Like falling_empress said, the butter can't be soft. You live, you learn -_-

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