Raspberry pie offers versatile, sweet treat PDF   E-mail
Written by By JORDAN CRAVENS Sentinel Staff Writer   
Thursday, 26 June 2008

ImageWith raspberry season right around the corner, Bowling Green's, Barb Belleville has a sweet treat to offer up for this week's recipe.
Fresh Raspberry Pie, a dessert she has been making for about two years, has become a symbol of summer time for the raspberry enthusiast.
"There's just something about red raspberries I'm really hooked on," Belleville said, who makes the dish for her family when the berries are in season.
According to her, one positive of the pie is its ability to be varied to accommodate different tastes.
With options to substitute in peaches, strawberries or blackberries for the filling and a variety of crusts from graham cracker, vanilla wafer or any kind of pecan shortbread, the only thing that needs changed is the jello flavor in accordance with the fruit of choice.
"It sort of makes it versatile I think."
To lighten things up, unsalted butter can be substituted in and powdered sugar can be taken out, but Belleville warns there might be a small sacrifice in taste.
"I put powdered sugar in mine, because I think powdered sugar gives it a different flavor."
A two part recipe with a glaze and crust, the pie can be accompanied by whipped topping and a few leftover raspberries to create a desirable presentation.

Raspberry pie is one of many of recipes Belleville makes, who has always been partial to making desserts.
"I like to do other things, but I really seem to be interested in desserts."
Cooking has been a life-long process for her watching over her mother's shoulder as a child and constantly trading recipes and trying out new ones over the years.
"It's like I was always observing and watching cooking," she said. "I think cooking is an experience -the more you cook, the more you know.
Although she admits to not always having time to pursue her passion for cooking in-between 33 years as a 4th grade teacher at Conneaut Elementary, raising three kids, and helping out around the family farm, Belleville has kept all her favorite recipes in a cook book for preservation.
While her recipe may not be a heavily guarded family heirloom, readers are being treated to a recipe known by only a handful.
A combination of ideas, the glaze from a friend and the crust created from her own baking intuitions or perhaps sparked from a magazine, Belleville suggests the dish for any gathering, but warns that her dessert is not for those with nut allergies.
"If you take it to a potluck, be sure to put the little note on there - contains nuts."
For those wanting to try out her recipe, she has a few words of advice.
"There is a fine line between making sure the sauce is cool enough so it doesn't run down through the crust and letting it get too thick."
She also suggests spooning the glaze on over top the berries as to create an even coat.
Sorting through the berries, making sure they are dry after being washed and assembling them inside the pie plate with their base showing, are among tricks she has learned in making the desert numerous times.
"Cooking the glaze first is really a good idea," Belleville said who recommends cleaning the berries next, making the crust, refrigerating the crust and assembling last.


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Rasberry Pie

Raspberry Pie Glaze:
1/4 cup corn starch
1 1/2 cups white sugar
1-3 oz. package of raspberry jello
1 1/2 cup of cold water
Pinch of salt
Mix corn starch, sugar and jello, and salt together. Stir in cold water. Cook over medium heat in saucepan for about five minutes, stirring continually until thick and clear. Cool. Pour glaze over berries and refrigerate pie at least two hours. Serve with whipped topping.

Pecan Shortbread Crust:
2 cups crushed Pecan Sandies cookies (about 15)
2 Tablespoons powdered sugar
3 Tablespoons melted butter
Crush cookies in a plastic zip lock bag with a rolling pin. Mix with the rest of the ingredients and press in to a deep dish 9" pie pan. Refrigerate

Assembly:
Cook glaze and cool. Make crust and refrigerate. Wash four cups of berries and pat dry with a paper towel. When glaze is completely cooled, arrange berries in pie shell and pour glaze slowly over berries so all berries are evenly coated. Refrigerate at least two hours before serving.

 

(Doris column) Tips for canning jams and jellies
As strawberry season comes to a close, many people have made strawberry jam and will probably repeat this process with other fruits as they become ripe. Both powder and liquid pectin have tested recipes in the package for product success. Not all fruit has the same water consistency, so there still is the potential for jams and jellies that are not the desired thickness. Options for soft jams and jellies include topping for ice cream and syrup on pancakes yet there is a remaking option.
Sometimes jams and jellies need to stand at room temperature for 24 hours before determining the exact consistency of the product. Keep in mind that remaking options will add more sugar, more acid (lemon juice) and additional pectin.
Remaking jams and jellies should be done in small batches of no more than 4 to 6 cups at a time.
To remake jam or jelly using powdered pectin follow these directions. For each quart of jelly, mix ¼ cup sugar, ½ cup water, 2 tablespoons bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil while stirring. Add jelly and bring to a rolling boil over high heat, stirring constantly. Boil the mixture hard for 30 seconds. Remove from heat, quickly skim any foam off of jelly, and fill sterile pint or half pint jars, leaving ¼ inch headspace. Adjust the lids and process in boiling water bath with 1 inch water over the top of the jar for five minutes. Cool jams upright on the counter top for 24 hours.
To remake jams or jellies with liquid pectin follow these instructions. For each quart of jelly, measure ¾ cup of sugar, 2 tablespoons bottled lemon juice and 2 tablespoons liquid pectin. Bring jelly only to a boil over high heat, while stirring. Remove from heat and quickly add sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for one minute. Quickly skim off foam and fill sterile pint or half pint jars, leaving ¼ inch head space. Adjust new lids and process for five minutes in boiling water bath with 1 inch water over top of jars. Cool jars upright on the counter top for 24 hours.
Remaking jam and jelly can occur without added pectin. To remake the product without added pectin, add 2 tablespoons of bottled lemon juice to one quart of jelly. Heat to boiling and boil for 3 to 4 minutes. The jam or jelly should coat the spoon and set up quickly. To check for consistency, place a small amount of jelly in a small dish and place it in the freezer for cooling for a few minutes. The jelly can then be placed in jars and process as described in the other remaking methods.
As the summer progresses, these techniques can be used with other types of jams or jellies. The processing of these products makes the potential for molding as small as possible. The cost of ingredients and the labor is high enough that preventing any loss because of mold or poor product is not acceptable.

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Last Updated ( Monday, 21 July 2008 )
 
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