November Recipes

Retro Sugar Pie

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A slice of Retro Sugar Pie with raspberries
Hands On:
50 minutes
Total Time:
300 minutes
Serves:
16

Ingredients

    Pie

    • 1 recipe Single-Crust Pie Pastry
    • 1 ½ cups Hy-Vee granulated sugar
    • 6 tbsp Hy-Vee corn starch
    • ⅛ tsp Hy-Vee salt
    • 3 cups Hy-Vee heavy whipping cream
    • 3 tbsp Hy-Vee unsalted butter, chopped
    • 2 ½ tsp Hy-Vee vanilla extract

    Topping

    • 1 ½ tbsp Hy-Vee unsalted butter, melted
    • 3 tbsp Hy-Vee granulated sugar
    • ¾ tsp Hy-Vee ground cinnamon

    Raspberry Coulis

    • 1 pkg. (12-oz.) Hy-Vee frozen unsweetened raspberries, thawed
    • ½ cup Hy-Vee powdered sugar
    • 1 tsp fresh lemon juice
    • Fresh raspberries, for garnish
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    Preparation

    1
    For pie, roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry ½-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired.
    2
    Line pastry-lined shell with a 12-inch-round parchment paper. Fill two-thirds full with pie weights; refrigerate for 30 minutes.
    3
    Meanwhile, for filling, whisk together sugar, corn starch, and salt in a heavy 2-quart saucepan; heat and continuously whisk over medium heat for 5 to 10 minutes or until slightly thickened. Do not let simmer or boil. Remove from heat. Stir in butter and vanilla. Cool for 30 minutes, stirring occasionally.
    4
    Preheat oven to 400°. Bake pastry shell for 20 minutes. Remove parchment paper and pie weights. Bake for 4 to 5 minutes more or until bottom looks dry and flaky, but still pale. Cover edge with foil to prevent overbrowning. Reduce oven temperature to 325°.
    5
    Spread filling into pie crust shell. For topping, brush melted butter on top of filling. Combine sugar and cinnamon; sprinkle evenly over butter on filling. Cover pie crust edge with foil. Bake for 20 to 25 minutes or 150 to 155 degrees. Remove pie from oven.
    6
    Place oven rack 8 inches from the heat. Preheat broiler to HIGH. Broil pie for 1½ to 3½ minutes or until top is bubbly and sugar mixture is caramelized. Watch carefully to prevent burning. Cool pie on wire rack for 4 hours. Refrigerate until serving.
    7
    For coulis, place thawed raspberries and powdered sugar in a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl; discard pulp and seeds. Stir in lemon juice.
    8
    To serve, garnish plate with raspberry coulis and fresh raspberries. Serve with additional coulis, if desired.

    Nutrition Facts

    Serves: 16
    Amount Per Serving
    Calories:381
    % Daily Value*
    Total Fat: 24g 31%
    Saturated Fat: 14g
    Trans Fat: 1g
    Cholesterol: 68mg 23%
    Sodium: 128mg 6%
    Total Carbohydrate: 39g 14%
    Dietary Fiber: 1g 4%
    Sugars: 23g 46%
    Protein: 1g 2%

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