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RASPBERRY ROYAL PIE CRUST
Servings: 1 servings
1 1/4 cup all-purpose flour
filling:
1/2 cup pecans -- finely, chopped
2 pkg raspberries -- 10, frozen
1/2 cup butter (or margarine --)
oz each thawe
softened
1/3 cup sugar
1/4 cup confectioners' sugar
1/4 cup cornstarch
1/2 tsp vanilla extract
1/3 cup water
1/8 tsp salt
whipped cream
Directions: in a mixing bowl, beat all of the crust ingredients until well mixed. refrigerate for 30 minutes. pat into an ungreased 9-in. pie pan. bake at 400 deg. for 10-12 minutes or until golden brown. cool. drain the raspberries, reserving syrup; set aside. combine the sugar and cornstarch in a saucepan; add water and raspberry syrup. simmer until thick, stirring constantly. remove from the heat and fold in berries. pour into the crust. chill lor 2 hours or until firm. garnish with whipped cream. yield. 6-8 servings recipe by : taste of home
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