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Impressive Fruit Pies and Tarts Made Easy




 

 

Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-themoment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes
Crust
1 Pillsbury refrigerated pie
crust (from 14.1-ounce
box), softened as
directed on box
1 teaspoon flour
2 tablespoons finely
chopped pecans
Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or
butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 3-ounce packages cream
cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen
whipped topping,
thawed
1 tablespoon milk
3 cups fresh raspberries or
frozen raspberries
without syrup, thawed,
dried on paper towels
Mint sprigs, if desired

 

 

 

 

Heat oven to 450°F. Prepare crust
according to package directions for
unfilled one-crust pie using 9-inch
pie pan. Press pecans into bottom
of pie crust-lined pan. Generously
prick crust with fork. Bake for 9
to 11 minutes or until light golden
brown. Cool completely.
In small saucepan, combine
sugar and cornstarch; blend well.
Stir in water, margarine and egg
yolk. Cook over medium heat until
mixture boils and thickens, stirring
constantly. Boil 1 minute. Remove
from heat. Stir in lemon juice. Pour
into cooled crust. Refrigerate 1 hour.
In small bowl, beat cream cheese,
powdered sugar and lemon extract
until smooth. Beat in whipped
topping at low speed until well
blended. Add milk; mix until
smooth and of spreading consis-
tency. Spread thin layer of topping
mixture around edge of crust.
Reserve 4 raspberries for garnish.
Arrange remaining raspberries
over top of filling. Spread remain-
ing topping over raspberries.
Garnish with mint sprigs and
reserved raspberries. Refrigerate
2 hours before serving. Store in
refrigerator.

 

 

 

 

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.

Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.


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