Apple Raspberry Pie with Cinnamon cream
Source of Recipe
CRISCO®
List of Ingredients
For the crust:
2/3 cup CRISCO® Butter Flavor All-Vegetable Shortening
1 -2/3 cup flour
2/3 cup sugar
1/2 cup finely ground almonds
For the filling:
1/2 cup sugar
1 -1/2 tablespoons cornstarch
1 tablespoon grated orange peel
3/4 teaspoon cinnamon
3 large Granny Smith apples, peeled, cored, and thinly sliced
3/4 cup fresh raspberries
1/2 cup SMUCKER'S® Seedless Red Raspberry Jam
1 tablespoon CRISCO Butter Flavor All-Vegetable Shortening
For the topping:
3 tablespoons CRISCO Butter Flavor All-Vegetable Shortening
1/2 cup flour
1/3 cup sliced almonds
1/4 cup light brown sugar
1/2 teaspoon cinnamon
For the Chantilly Cream:
1/2 cup heavy cream
2 tablespoons powdered sugar
1/8 teaspoon cinnamon
Recipe
Make the crust:
Preheat oven to 400°F.
In a large mixing bowl, using a pastry blender or two knives, blend all crust ingredients until mixture resembles coarse crumbs.
With clean fingers dipped in flour, press mixture into bottom and up sides of a 10-inch tart pan with removable bottom.
Make the filling:
In a large mixing bowl, using a wooden spoon, stir together sugar, cornstarch, orange peel, and cinnamon until mixed.
Add apple slices and toss to coat. Gently stir in raspberries.
Assemble the pie:
Using a rubber spatula, spread SMUCKER’S jam over crust, then top with apple mixture and dot with CRISCO. Bake pie 30 minutes.
While baking, prepare topping. In a small bowl, using a fork, mix all topping ingredients together until crumbly.
Sprinkle topping over apple filling; bake pie an additional 15 minutes. Cool pie on a cooling rack.
While pie is cooling, prepare Chantilly Cream:
In a medium mixing bowl, using an electric mixer, whip all cream ingredients together until thick.
Serve pie warm or at room temperature, with the Chantilly Cream.
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