Tis the Season!

And we're not talking Christmas. We are talking

RASPBERRIES!!!!

Oh, sweet, delicious, raspberry goodness!! The smell! Aaaaahhh! We LOVE this time of year when the fruit is so fresh. We can get a flat of raspberries for under $15! Niceness!!!! One of our favorite things to make is a recipe that was printed years and years ago in the Lynden Tribune (our small town paper) that came from the Lynden Dutch Bakery. It is the BESTEST ever!!

So here you go.

VERY RASPBERRY PIE

6 cups fresh raspberries

Topping:
1 cup sugar
3 Tbsp cornstarch
1/2 cup water

Cream Filling:
1 pkg. 8 oz. cream cheese, softened
1 cup cool whip
1 cup powdered suger

Crust:
Originally calls for a store bought graham cracker crust or shortbread crust. But we have a "secret" recipe that we discovered in a funny way (that will be told people in private conversations only). But I'll give you that recipe since it's not a "secret recipe" since Kim found it on AllRecipes.com.

1 pound butter
8 oz. cream cheese
3 3/4 cup flour

1. Blend together softened cream cheese and butter. Combine with flour in mixer on low. Divide into 6 equal portions. Wrap the ones that will not be used with plastic wrap and freeze. Chill portions that will be used in the refrigerator for 15 minutes.

2. After chilling, roll out on a lightly floured surface and form into pie pans. For pre-baked crusts (like this one), prick fork holes all over crust and cook at 350 degrees for about 10 minutes or until golden.

Topping:
Mash 2 cups of raspberries to measure one cup. Place in sauce pan. Add sugar, cornstarch and water. Bring to boil, stirring constantly. Cook and sir two minutes longer. Cool to room temperature.

Cream Filling:
Beat cream cheese, cool whip and powdered sugar. Spread on bottom of cooled crust/ Pool cooled raspberry sauce over the top. Refrigerate until set ~ about 3 hours.

Whipping Cream:
1 cup heavy whipping cream, chilled
1/4 cup unsifted powder sugar
1 tsp. vanilla


Combine all ingredients and mix until fluffy.

FINAL PRODUCT:

We used small ramekin cups which were the perfect size. And since David & Rob both ate a pint EACH before I started making the pie.


Enjoy! As you can tell, we did!


PS - The recipe also works wonderfully for fresh peaches!