American Pie Council

Rasberry Lemonade Pie

2006 First Place Winner
Citrus Category
Patricia Lapiezo

3 cups all-purpose flour
1 1/4 cups Crisco shortening
1 tsp. salt
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, slightly beaten
Preheat oven to 400 degrees. Combine flour and salt in large bowl. Cut in shortening. In
a small bowl combine egg, water, and vinegar. Gradually add liquid to flour mixture
until dough comes together. Refrigerate 1 hr. Roll out one-half of dough to fit a 10-inch
deep pie pan. Pre-bake and cool.

1 10-oz box frozen sweetened raspberries, thawed
1 Tbsp. cornstarch
1 Tbsp. granulated sugar
1/2 cup fresh raspberries
12-oz. cream cheese, softened
1 6-oz. can frozen raspberry lemonade concentrate, thawed
1 14-oz. can sweetened condensed milk
1 1/2 cups heavy cream, stiffly beaten

Sweetened whipped cream
Lemon slice
Puree the raspberries until smooth. Strain. Place puree, cornstarch and sugar in a small
saucepan and stir until combined. Cook over medium heat until mixture thickens.
Reserve 1/4 cup and pour remaining in bottom of crust.
In a large mixing bowl beat the cream cheese until softened. Beat in sweetened
condensed milk until well blended. Add raspberry lemonade, reserved ¼ cup raspberry
puree, and ½ cup fresh raspberries, beating until blended. Fold in whipped cream. Pour
over first layer, smoothing top.

Decorate with sweetened whipped cream, a lemon slice and raspberries, if desired.
Refrigerate 1 hr.

Serves 10-12.