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    RASPBERRY LINZER PIE


    Source of Recipe


    www

    1/2 cup butter or margarine, softened
    1/4 cup confectioners' sugar
    1/2 tsp vanilla extract
    1 1/4 cups all-purpose flour
    1 tsp salt
    1/2 cup hazelnuts or pecans, finely chopped

    Cream together all crust ingredients. Refrigerate for 30 to 40
    minutes. Pat the mixture into a 9-inch pie pan. Bake at 400 for
    10 to 12 minutes until golden brown.


    2 (10 oz.) pkg. 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

    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

 

 

 

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