Even though it's the end of August and school is staring again, it's definitely still picnic season. As a vegetarian, I don't usually feel that excited about picnics or barbecues or cook-outs (and while we're on the subject, no, these terms are not interchangeable - but that's another topic for another day). Anyways, any time there's a bunch of people are eating together outside during the summer, meat is almost always going to be the integral part of the meal. And so I usually end up eating bland old pasta salad and carrot sticks. You would think that this would inspire me to bring some more substantial meat-free dish to these events, but no... I just can't pass up the opportunity to make a dessert whenever I'm supposed to bring a dish. Anyways, let's be honest... if I end up having to eat dessert for dinner, it's not exactly going to break my heart.
I decided to bring these raspberry pie cuts to the most recent picnic I attended. They're a big favorite in my family, and my mom always makes them when we get together with her side of the family. So even though I've eaten them countless times, this was actually the first time I made them myself. I'm proud to say that they turned out just as good as my moms!
Raspberry Pie Cuts (my great-grandmother's recipe)
For the crust:
1 pkg yeast (or 2 1/4 tsp)
2/3 cup warmed milk
3 egg yolks
1 Tbsp sugar
2 sticks butter or shortening
3 cups flour
For the filling:
1 quart raspberries, fresh or frozen
2 cups sugar
1/4 cup cornstarch
For the icing:
1 cup powdered sugar
2 Tbsp milk
1/4 tsp vanilla extract
1 cup powdered sugar
2 Tbsp milk
1/4 tsp vanilla extract
First, make the filling: mix together the raspberries, sugar, and cornstarch in a medium saucepan. Heat until the berries begin to release their juices and until the mixture is simmering. Reduce heat to low and simmer, sitirring occasionally, until the mixture becomes thick and clear. Set aside and allow to cool somewhat.
To make the crust, mix together the egg yolks and sugar. Add the yeast and milk and stir, then set aside. In a separate bowl, use a fork or pastry cutter to mix together the flour and butter until it forms fine crumbs. Add the wet ingredients and stir to combine.
Turn the dough out onto a clean, floured surface, and divide in half. Roll half into a 13 x 15/12 inch rectangle. Carefully fold into quarters and transfer to a 13 x 15/12 inch pan. Unfold. Top with the cooled raspberry filling. Roll out the remaining dough and place this on top, forming a sandwich with the dough and the raspberry filling. Allow this to rise in a warm place for one hour, then bake at 350 for 25 minutes or until the top crust is a light golden-brown. Remove and allow to cool somewhat.
To make the filling, mix the powdered sugar, milk, and vanilla. Pour this in an even coating over the pie cuts. Allow to cool completely before serving.
To make the crust, mix together the egg yolks and sugar. Add the yeast and milk and stir, then set aside. In a separate bowl, use a fork or pastry cutter to mix together the flour and butter until it forms fine crumbs. Add the wet ingredients and stir to combine.
Turn the dough out onto a clean, floured surface, and divide in half. Roll half into a 13 x 15/12 inch rectangle. Carefully fold into quarters and transfer to a 13 x 15/12 inch pan. Unfold. Top with the cooled raspberry filling. Roll out the remaining dough and place this on top, forming a sandwich with the dough and the raspberry filling. Allow this to rise in a warm place for one hour, then bake at 350 for 25 minutes or until the top crust is a light golden-brown. Remove and allow to cool somewhat.
To make the filling, mix the powdered sugar, milk, and vanilla. Pour this in an even coating over the pie cuts. Allow to cool completely before serving.
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