You know how certain foods just taste
better at certain times of the year.....
Raspberry Chiffon Pie tastes best when
it is hot outdoors.
Yesterday I doubled this recipe and
made two pies: an extra big one to take
to our church 4th of July
this smaller one.
This is the cookbook the recipe came from and it is an oldie from 1966. I was married in 1968 so it was one of my first cookbooks.
I made this dough recipe
and rolled it thin, so
it was enough for both pies:
1 cup sifted flour, 1/2 tsp salt, 1/3 plus 1T Crisco and 1-4 T ice water Roll dough out
thin on a floured cloth.
Bake at 450 degrees for 8-10 minutes.
If you would like to make it, here is
the recipe for one Raspberry Chiffon Pie:
1 10 Oz pkg frozen red raspberries, thawed, 1 3 Oz pkg raspberry flavored jello, 3/4 cup of boiling water, 2 Tb lemon juice, 1/2 cup whipping cream, whipped, 2 egg whites, 1/4 cup of sugar
Drain raspberries, add water to syrup to make 2/3 cup. Dissolve jello in boiling water; add lemon juice and raspberry syrup. Chill till partially set. Add sugar gradually to the egg whites and whip. Add egg whites and whipped cream both into raspberry mix. Pile into cooled pie shell and chill. Embellish with more whipped cream.
I read cookbooks like some people
read books and I do have quite a
few that I enjoy! I picked this one up
this week at an antique mall and plan
to start with the Pimento Cheese sandwich
spread recipe I saw in it.