Thursday, August 2, 2012

Fresh raspberry pie-tart with graham cracker crust!

I know, I know. We claim all of these recipes are the best ever. But we mean it!

Sweet and simple, the beauty of this pie is that you get the deliciousness of berry pie without cooking your berries to mush. The berries in this pie/tart (your pick!) are still fresh, and held together by a filling made with (also fresh!) raspberry juice.

We brought this pie to a (splendid!) picnic at Shakespeare in the Park... and the event photographer may have taken more pictures of the pie (and the rest of our food) than the play itself. ;)

The recipes (and cookin'!) for the raspberry pie filling and the graham cracker crust were adapted from the cooking secrets of two friends (with some veganizing magic, of course). We may have also added some ginger. ... Shhh.

(Greg's) Fresh Raspberry Pie/Tart with (Julien's) Graham Cracker Crust
for the crust
1 package (10 crackers) of graham crackers, processed to crumbs
1/3 cup candied ginger, chopped
1/2 cup brown sugar
1/3 cup vegan margarine (or oil, but it may not hold together as well... we ran into this problem a little)
a pinch of salt

for the filling
4 cups fresh raspberries (1 cup to cook down, 3 cups for filling)
1/3 cup water + a little extra
3 Tbsp cornstarch
3/4 cups sugar
1/4 tsp salt

for the crust
1. Preheat the oven to 350°F. In a food processor, combine the graham cracker crumbs (/graham crackers -> crumbs), candied ginger, brown sugar, margarine, and salt. Blend until it comes together.

2. Press the crust into a pie pan, and bake for ~5-10 minutes. Remove to cool.

for the filling
3. Meanwhile, mash 1 cup of the raspberries in a small pot. Add the 1/3 cup water, and simmer for 4 minutes.

4. Strain the berry pulp (and discard, or eat it!) from the juice (save that!). Dissolve the cornstarch in a few tablespoons of COLD water. Add the cornstarch mixture to the berry juice, and some extra water so that the total volume is about 1 cup. Add in the sugar and salt too (and stir)!

5. Bring the berry juice back to a boil, and simmer for 2 minutes, stirring constantly.

bringin' it together!
6. Put the remaining fresh raspberries in the crust, and pour in the berry juice-goo! You may have to stir the berries around a little to get it well dispersed.

7. Top with some more fresh berries, let it cool to set, and viola!

Share with friends and enjoy the delicious summery deliciousness. (:



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