Recipe for cooking Raspberry Linzer Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Raspberry Linzer Pie

Source: Washington Red Raspberry Commission

Crust
1/2 c. butter or butter replacement, softened
1/4 c. powdered\sugar
1/2 tea. vanilla extract or flavoring
1 1/4 c. all-purpose flour
1 tea. salt
1/2 c. hazelnuts or pecans, finely chopped

Cream together all crust ingredients. Refrigerate for 30 to 40 min.. Pat the mixture into a 9-inch pie pan. Bake at 400 degrees F for 10 to 12 min. until golden brown.

Filling
2 (10 oz.) pkg. frozen raspberries or
    4 c. fresh raspberries
1/3 c. water
4 Tbsp. cornstarch
1/3 c. sugar
1/2 c. hazelnuts or pecans, finely chopped
Whipped cream

Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly. Fold cooked berry mixture into a cooled crust.

Sprinkle remaining 1/2 c. chopped hazelnuts or pecans on top. Chill for 2 hours or until firm. Garnish with whipped cream.

Makes approximately 6 to 8 servings.