Driscoll’s Low Sugar Raspberry Pie

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A low sugar alternative to your favorite pie or dessert this Thanksgiving, this raspberry pie is simply bursting with raspberries and incredible flavor! Trust us, you won’t miss the added sugar!

Driscoll’s Low Sugar Raspberry Pie

Ingredients

Crust
2 cups all-purpose flour
1/2 teaspoon fine salt
10 tablespoons unsalted butter, chilled and cut into small pieces (“Mom” prefers organic)
1/4 cup vegetable shortening
6 to 8 tablespoons ice water

Filling
3 packages (6 ounces each) Driscoll’s Raspberries (“Mom” chose their organic raspberries)
1/3 cup granular no-calorie sweetener (“Mom” uses Stevia in the Raw)
1/3 cup dark brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract (“Mom” uses Nielsen Massey Organic Madagascar Bourbon Pure Vanilla Extract)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg, beaten

Preparation

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

Filling
Roll out dough on a lightly floured surface to a large circle about 1/4-inch thick. Cut out 13-inch circle and gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Place in freezer for 15 minutes. Cut remaining dough into various small cutouts.

Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 10 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.

Reduce oven temperature to 350°F . Place 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.

Bake 40 to 45 minutes or until juices are bubbling and crust is golden brown. Let cool slightly before serving or chill completely.

*Recipe and image courtesy of Driscoll’s.*

About Driscoll’s
Driscoll’s is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality strawberries, raspberries, blackberries and blueberries in the world, in an effort to continually delight all berry consumers. Driscoll’s is the preferred berry partner of some of America’s leading chefs and culinary institutions. For more information visit www.driscolls.com and follow us on Twitter @driscollsberry.

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