American Pie Council

2017 Professional Entry

 

Razz-m-Dazzle pie

RAZZ-M-DAZZLE

Crust:
2 cups flour
1 cup Crisco
2 TBS sugar mixed to form crumbles
½ cup cold water mixed until bough ball can be formed.
Roll out place in pie plate and flute edge as desired. Bake @ 350 until golden brown.

3 cups fresh red raspberries
1 cups sugar
1/3 cup raspberry gelatin
3 Tbs. corn starch
Cook over medium heat until boil and thickened. Cool

8 oz. cream cheese
1 cup powdered sugar mix until smooth
5 Tbs. raspberry mixture folded and divided.
Line crust with ½ of mixture.

Line with red raspberries. ½ of remaining raspberry mixture spread into pie plate.

12 oz. white chocolate
4 Tbs. heavy cream
3 Tbs. butter melt over medium heat.
1 egg yolk tempered then mixed into chocolate with 1 tsp. almond extract and ¾ cup slivered almond (optional).
1 ½ cups whipped heavy cream folded. Spread over top.
Spoon remaining raspberry mixture about top and swirl with knife. Refrigerate until set.

Garnish as desired.


LISA SPARKS
PROFESSIONAL ARTISAN