Katiecooks
New member
Ingredients:
1 1/2 C sifted all-purpose flour
1/4 C sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C firmly packed brown sugar
1/2 C butter
1 egg
1/2 C ground almonds
1 tbls. flour
Directions:
Preheat oven to 350 degrees.
Sift 1 1/2 C flour with sugar, baking powder, salt and cinnamon; cut in brown sugar and butter. Add egg and almonds; blend with pastry blender or fork. Reserve a generous 1/2 cup of dough for topping; blend with 1 tbls. flour. Chill dough. Press remaining dough evenly into bottom and side of 8-inch pie pan; do not cover rim of pie pan.
Cream Filling
Ingredients:
1 egg
1/2 C sugar
1/4 C sifted all-purpose flour
1/4 tsp. salt
1 1/2 C milk, scalded
1 tsp. vanilla
Directions:
Beat egg until fluffy, about 2 minutes. Add sugar gradually; beat until thick and lemon-colored. Blend in flour and salt; gradually add milk. Place mixture in top of double boiler. Cook over boiling water, stirring constantly, until thick. Cover and cook for 4 to 5 minutes, stirring occasionally. Add vanilla; cool. Pour filling into pastry shell.
Raspberry Sauce:
Ingredients:
1 pkg. frozen raspberries, thawed
2 tbls. sugar
2 tbls. cornstarch
1 tsp. lemon juice
Directions:
Combine raspberries, sugar and cornstarch in saucepan; add lemon juice. Bring to a boil; cook for 5 to 10 minutes or until mixture begins to thicken. Cool. Pour sauce over filling. Roll out chilled dough to 1/8-inch thickness on floured boad. Cut into 1/2-inch strips. Arrange strips in lattice over filling. Place strip around pie, covering ends of lattice; press to seal. Bake for 30 to 35 minutes or until golden.
This tort is outstanding!
1 1/2 C sifted all-purpose flour
1/4 C sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C firmly packed brown sugar
1/2 C butter
1 egg
1/2 C ground almonds
1 tbls. flour
Directions:
Preheat oven to 350 degrees.
Sift 1 1/2 C flour with sugar, baking powder, salt and cinnamon; cut in brown sugar and butter. Add egg and almonds; blend with pastry blender or fork. Reserve a generous 1/2 cup of dough for topping; blend with 1 tbls. flour. Chill dough. Press remaining dough evenly into bottom and side of 8-inch pie pan; do not cover rim of pie pan.
Cream Filling
Ingredients:
1 egg
1/2 C sugar
1/4 C sifted all-purpose flour
1/4 tsp. salt
1 1/2 C milk, scalded
1 tsp. vanilla
Directions:
Beat egg until fluffy, about 2 minutes. Add sugar gradually; beat until thick and lemon-colored. Blend in flour and salt; gradually add milk. Place mixture in top of double boiler. Cook over boiling water, stirring constantly, until thick. Cover and cook for 4 to 5 minutes, stirring occasionally. Add vanilla; cool. Pour filling into pastry shell.
Raspberry Sauce:
Ingredients:
1 pkg. frozen raspberries, thawed
2 tbls. sugar
2 tbls. cornstarch
1 tsp. lemon juice
Directions:
Combine raspberries, sugar and cornstarch in saucepan; add lemon juice. Bring to a boil; cook for 5 to 10 minutes or until mixture begins to thicken. Cool. Pour sauce over filling. Roll out chilled dough to 1/8-inch thickness on floured boad. Cut into 1/2-inch strips. Arrange strips in lattice over filling. Place strip around pie, covering ends of lattice; press to seal. Bake for 30 to 35 minutes or until golden.
This tort is outstanding!
