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RECIPE: Reduced Sugar Raspberry Pie

July 31st is National Raspberry Cake Day. You can make one easily, by using raspberry jam as a filling between two layers, using whipped cream to frost the cake, and decorating the top with fresh raspberries.

But for calorie counters, substitute the cake for a pie, and make this reduced calorie raspberry pie from Driscoll’s. It replaces some of the sugar with a noncaloric sugar substitute. And August 1st is National Raspberry Cream Pie Day.

You can add a garnish of whipped cream from an aerosol can. With all the air whipped into the sweetened cream, it has just eight calories per tablespoon.

For this recipe, prep time is 25 minutes; cook time is 1 hour 5 minutes.

If you don’t want a reduced-sugar pie, try this raspberry cream pie recipe.

RECIPE: REDUCED-CALORIE RASPBERRY PIE

Ingredients For 8 Servings
 
For The Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 10 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup vegetable shortening
  • 6 to 8 tablespoons ice water
  •   raspberry-pie-flower-crust-driscolls-230
    Raspberry pie with a leafy crust. Use small cookie cutters to cut leaves from dough scraps. Photo courtesy Driscoll’s.
     
    For The Filling

  • 3 packages (6 ounces each) Driscoll’s raspberries
  • 1/3 cup granulated Splenda (not from individual packets)
  • 1/3 cup dark brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, beaten
  •  
    Optional Garnish

  • Aerosol whipped cream
  •  

    raspberries-cartons-MF-jeltovski-230
    Just-picked raspberries. Photo by J. Eltovski | Morguefile.

      Preparation

    1. MAKE the crust: Place the flour and salt in the bowl of a food processor and pulse until combined. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Add the ater, one tablespoon at a time, and pulse just until the dough comes together (be careful not to over-mix). Pat the dough into a disk and wrap in plastic wrap. Chill at least 1 hour.

    2. MAKE the filling: Roll out the dough on a lightly floured surface into a large circle about 1/4-inch thick. Cut out a 13-inch circle and gently transfer the dough to a 9-1/2-inch pie plate. Fold the edge of dough under the rim of the plate and crimp to make a decorative crust. Place in the freezer for 15 minutes. Cut the remaining dough into various small cutouts, using cookie cutters. (Here’s a set of mini leaf cutters. We use this linzer cookie cutter set with a heart, moon, sun and star.)

    3. PREHEAT the oven to 400°F. Top the pie dough shell with aluminum foil or parchment paper and fill it with pie weights or dried beans. (This large pie weight from Chicago Metallic avoids having to pick up the individual weights or beans.)

     
    4. BAKE the crust for 10 minutes, remove the foil and weights and continue to bake about 10 minutes more or until lightly golden.

    5. REDUCE the oven temperature to 350°F. Place the raspberries, Splenda, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt in a medium bowl and stir until evenly combined. Spoon into prebaked crust. Brush crust with beaten egg and top with small cutouts. Brush cutouts with beaten egg.

    6. BAKE for 40 to 45 minutes or until the juices are bubbling and the crust is golden brown. Let cool slightly before serving, or chill completely.
     
    Find more delicious berry recipes at Driscolls.com.
      




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