Rasberry Lemonade Pie
2006 First Place Winner Citrus Category Patricia Lapiezo CRUST 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. FILLING 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 Garnish Sweetened whipped cream Lemon slice Raspberries 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.
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