American Pie Council

2018 Professional Entry

 

Risen Raspberry Pie

Risen Raspberry Pie (Comstock)
Crust:
2 sticks softened butter
1/3 cup sugar
½ teaspoon vanilla
2 cups all-purpose flour
½ cup chopped or slivered almonds
In a stand mixer or food processor blend butter, sugar, and vanilla together until fluffy. Gradually add in flour one half cup at a time while the mixer is on low speed, once blended add in almonds until evenly incorporated and you can form it into a ball. Take ¾ of this mixture and press into a 10 inch pie pan, bake at 350 degrees for 10 minutes, set aside and cool. Take remaining dough and press into the very bottom of another 10 inch pie pan bake, cool, and remove (should be like a large round cookie). Sve for later.
3 cups red raspberries
1 cup sugar
3 Tablespoons cornstarch
1/3 cup red raspberry Jello
In a small sauce pan mix together above ingredients and bring to a boil, stirring constantly until thickened. Set aside until cooled.
Layer 1:
1 8oz. cream cheese - room temperature
1 cup powdered sugar
3-4 Tablespoons red raspberry compote
In a mixer blend together cream cheese and powdered sugar until smooth. Add in 3-4 Tablespoons of above red raspberry compote to this mixture, stir until well blended. Take ¼ of this out and spread onto cooled crust for first layer reserving the rest for later.
½ can of Comstock red raspberry pie filling
3-4 Tablespoons red raspberry compote
Mix together until smooth, and spread this onto first layer. Place cookie round on top of this.


Layer 2:
½ of remaining cream cheese – red raspberry mix
¼ of 13.5 oz. container of Marzetti cream cheese fruit dip
½ cup or so of fresh red raspberries – halved
Mix this together for third layer, and spread over layer 2. Then on top of this add the fresh red raspberries in an even layer.
Layer 3:
Last ½ can of Comstock red raspberry pie filling
3-4 more Tablespoons of the red raspberry compote
Mix together until smooth, and spread this over fresh red raspberries
Layer 4:
12 oz. white chocolate chips
4 Tablespoons heavy cream
2 Tablespoons butter
½ cup blanched sliced almonds
Melt this together until smooth, then add in almonds.
1 large egg yolk tempered with above mixture. Add the tempered egg yolk to white chocolate ganache and stir vigorously until smooth, set aside and cool. Next take 1 cup of heavy cream and beat in a stand mixer until fluffy, add in cooled ganache and gently fold in. Once evenly folded together spread onto layer 3.
Layer 5:
With 1 cup heavy cream beaten until fluffy fold in the last of the remaining first mixture (cream cheese, powdered sugar, & red raspberry compote). Once blended spread on top of layer 4. Decorate with last of red raspberry compote in a pastry bag in a drizzle over the top, sprinkle with more blanched slivered almonds chill and serve.