Ruth Eichners Frozen Raspberry Pie Recipes

Steps:

• 1. Roll out pastry and place in a 9" pie plate.
• 2. Combine sugar and flour in a large bowl and stir in the raspberries and the lemon peel. Gently toss the berries until well coated. Transfer the berry mixture to the pastry-lined pie plate.
• 3. On a lightly floured surface roll remaining dough into a 12-in. circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2 inch strips and weave strips over filling. Fold bottom crust over strip ends, trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escaping steam. Place on filling and fold edge under bottom pastry. Crimp edge. If desired, brush pastry top with a little milk and sprinkle with a little sugar.
• 4. Cover edge of pie with foil to prevent over-browning. Bake for 25 minutes in a 375-degree oven. Remove foil. Bake for 25 to 30 minutes more, until pie is golden brown. Cool on a wire rack. Serve warm with ice cream.

Steps:

• Preheat the oven to 450 degrees. Roll out 1 dough round between 2 sheets of wax paper and line a 9-inch pie pan with it. Prick the bottom and sides, trim the sides to a -inch overhang and chill for 30 minutes.
• Combine the flour, 1 cup of sugar and the tapioca and, using a fork, combine with the raspberries, leaving as many frozen clumps as possible. Pour this mixture into the pie shell. Roll out the other round between sheets of wax paper, cut a decorative vent in it and lay it over the fruit. Crimp the edges together firmly and flute.
• Brush the top of the pie with the cream and sprinkle with the remaining tablespoon of sugar. Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 35 more minutes, or until the berries in the middle of the pie are visibly bubbling.

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Steps:

• Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred. , Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds., Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.