Page 47 - Harnett Life Summer 2018

Lemon Raspberry Pie butter
8 servings 1 egg yolk, beaten Heat oven to 450°F. Prepare crust according to package directions
Prep time: 45 minutes 1/4 to 1/3 cup lemon juice for unfilled one-crust pie using 9-inch pie pan. Press pecans into
Start to finish: 3 hours 45 minutes Topping bottom
Crust 2 3-ounce packages cream of pie crust-lined pan. Generously prick crust with fork. Bake for 9
cheese, softened
1 Pillsbury refrigerated pie to 11 minutes or until light golden brown. Cool completely.
crust (from 14.1-ounce 1/4 cup powdered sugar In small saucepan, combine sugar and cornstarch; blend well.
box), softened as 1/2 teaspoon lemon extract Stir in water, margarine and egg yolk. Cook over medium heat
1 8-ounce carton frozen

directed on box whipped topping, until mixture boils and thickens, stirring constantly. Boil 1 minute.
1 teaspoon flour thawed Remove from heat. Stir in lemon juice. Pour into cooled crust.
2 tablespoons finely Refrigerate 1 hour.
chopped pecans 1 tablespoon milk In small bowl, beat cream cheese, powdered sugar and lemon
3 cups fresh raspberries or
Filling frozen raspberries extract until smooth. Beat in whipped topping at low speed until
well blended. Add milk; mix until smooth and of spreading consis-
1/2 cup sugar without syrup, thawed, tency. Spread thin layer of topping mixture around edge of crust.
2 tablespoons cornstarch dried on paper towels Reserve 4 raspberries for garnish. Arrange remaining rasp berries
1/2 cup water Mint sprigs, if desired over top of filling. Spread remain ing topping over raspberries.
2 tablespoons margarine or Garnish with mint sprigs and reserved raspberries. Refrigerate
2 hours before serving. Store in refrigerator.

Fresh Berry Cream Tart
8 servings
Make Crusts Prep time: 15 minutes
Extra Special Start to finish: 2 hours 55 minutes
When making a top crust Crust 1 Pillsbury refrigerated pie crust

for pies, these tips can (from 14.1-ounce box), softened
help you make them look as directed on box
extra special.
Glossy Upper Crust: Filling
Brush the dough 1 8-ounce package cream cheese,
softened
with slightly beaten 1/3 cup sugar
egg white (if desired, 1 tablespoon orange-flavored liqueur
sprinkle with sugar, or orange juice
too) before baking. 4 cups assorted fresh whole berries
Sweet Glazed Top: (small strawberries, blueberries,
Brush the top pastry raspberries, and/or blackberries)
with a small amount 1/3 cup red currant jelly, melted
of water, and sprinkle Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using
with granulated or 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool
coarse sugar before completely.
baking. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended.
Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with
melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.