A few days ago, I posted a Pillsbury recipe for a Rhu-Berry Pie, which I figured might be appreciated for those who are reaping a healthy harvest of rhubarb. Tis the season for rhubarb reaping, after all.
But the folks at Pillsbury sent me several other pie recipes featuring seasonal fruits and flavors, and I’m planning to share those over the next several days.
I’ll start with the one that appeals to me the most:
Lemon Raspberry Pie
Heat oven to 450 degrees. Prepare one refrigerated pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. Finely chop 2 tablespoons pecans and press into the bottom of the pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until golden brown. Cool completely.
In small saucepan, combine ½ cup sugar and 2 tablespoons cornstarch; blend well. Stir in ½ cup water, 2 tablespoons margarine or butter and 1 egg yolk, beaten. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat and stir in ¼ to 1/3 cup lemon juice. Pour into cooled crust. Refrigerate 1 hour.
In small bowl, beat two 3-ounce packages softened cream cheese, ¼ cup powdered sugar and ½ teaspoon lemon extract until smooth. Beat in one 8-ounce carton frozen whipped topping, thawed, at low speed until well blended. Add 1 tablespoon milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Using 3 cups fresh raspberries (or frozen raspberries without syrup, thawed and dried on paper towels), reserve 4 berries for garnish; arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved berries. Refrigerate 2 hours before serving. Store in refrigerator.