Yesterday I made this d e l i c i o u s Lattice Top Red Raspberry Pie! If you follow the link it will take you to the original recipe and baking instructions!
A few notable observations after following this recipe!
1) The filling combination, when finished baking...has absolutely phenomenal flavor! It took a little over 5 cups of raspberries however- just a tip!
2) For the pastry, the ingredients are listed and then the baking instructions follow- however the final two ingredients listed (1 tbsp. milk/1 tbsp. sugar) are not included in the immediate instructions for making the dough- it is unclear as to what to do with these ingredients until you read further in the recipe...they are used once your pie crust is rolled and the lattice top is applied to dust the top with sugar before baking.
3) Be careful when combining the shortening, with the flour, sugar, salt mixture- if you break down the texture too much it will be very difficult to roll, and then place in your glass pan without the dough breaking. I would recommend combining the shorting in, by using your hands to ensure you only mix until you have small crumbles of dough.
4) The cooking time says about 60-70 minutes, at 375 in a professional oven my pie took just about 75 minutes to be perfectly cooked through.
All in all: loved the filling, wouldn't change a thing- might consider using a different dough recipe- as it was very fragile once rolled out and difficult to perfectly place the lattice.
Enjoy!!
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