Raspberrapple Sugar Streusel Pie (pronounced: razz-burr-apple)

I wanted an apple pie, yet I wanted something with raspberries.  So I used my apple pie recipe and tweaked it a bit.  The raspberries and apples together make a sumptuous pie.  You get the bite from the Granny Smiths and the sweet tartness of the raspberries.  I used frozen unsweetened raspberries because they are not in season.  When raspberries are reasonably priced, fresh can be used.  Let’s get going with our razzamatazz Raspberrapple Sugar Streusel Pie!

This recipe makes 2 (9″) Springform pan pies,  if you don’t have Springform pans, no worries, just use 2 of any pie pans that you have.

Sugar Streusel

  • 1 1/2 Cup Sugar
  • 1 1/2 Cup Flour
  • 3/4 Cup Butter (cold)

Cut up the butter and put all ingredients into the mixing bowl.   Mix on low speed with paddle attachment, then on medium high until it becomes small crumbs.  Set aside.

Sweet Pastry Dough

  • 18 oz Flour ( 1 pound plus 2 oz)
  • Heavy 1/3 Cup Sugar
  • 1/2 tsp Salt
  • 10 oz Butter (cold and sliced)
  • 3 oz Crisco
  • 3 Egg Yolks  mixed with 1/3 Cup Water

Put first five ingredients into bowl, mix with paddle attachment until medium size crumbles. Then add the egg yolk and water mixture.  Only mix until combined!  Divide into 2 balls.  Roll them each out on a floured surface into approximate two 12″ circle.  Now don’t be getting out a measuring tape, this is not exact!  I roll it this big so that there is plenty of dough to go up the sides of the pan.  Creating a deep dish pie affect.  Put them into your ungreased pans, if using springforms pat the dough up the sides.  If using a regular pie pan, you will have excess dough.  Just freeze the extra dough for another project.

See the smears of butter in the dough, this will add flakiness to your crust.  When the dough bakes the steam from the butter melting will make for a tender crust.

If you make a lot of recipes that requires you to peel, core and slice apples, this gadget from Pampered Chef is such a time saver.  I got mine over ten years ago by hosting a party, I can tell you I use it all the time.

Raspberrapple Filling

  • 4 pounds of Granny Smith Apples (peeled, cored and sliced)
  • Juice of 2 Oranges
  • 3/4 Cup Sugar
  • 1/3 Cup Flour
  • 1 Tblsp Vanilla Extract
  • 16 oz bag Frozen unsweetened Raspberries (no need to thaw)

Put the sliced apples in a big bowl, pour the juice from the oranges over them.  This will keep the apples from turning brown and also adds fresh flavor.  Add in the sugar, flour, vanilla extract and frozen raspberries.  Use your hands to mix it together.  Our hands are our greatest tools in baking.

Divide filling into the two pastry lined pans.  The color is amazing!  So pretty and pink!Now you can top them evenly with the sugar streusel.  

Bake at 350 degrees,  both pies on top shelf, for 70 minutes.  The juices will be bubbly!

Let cool at room temperature for one hour.  Then refrigerate for 4 hours before you take them out of the springform pans.  To de-pan them easily, place the pan over a medium flame on your stovetop, roll pan over and around the flame, then set pan down and rotate it over the flame briefly.  This will loosen it up so that the springform ring and base plate will come off easier.

I had my piece with some vanilla ice cream!  Yummy!  Look out Raspberrapple I am coming in for seconds!

My Version of The Thirty Sucks Cake!

I was asked to make a “Thirty sucks, but we’re gonna make it sweet” cake.  You are probably thinking what I was thinking at the time:  Hunh!!!  I needed an explanation of what she was looking for, then I understood.  This was to be a fun cake, it was to be very vibrant in colors and decorated with candy.  The main focus was to put lollipops, thus suckers, for “Thirty Sucks”.  I started with a rough sketch, I do mean “rough”, I am not an artist by any means.After I thought about the colors and design of the cake I wanted to make the inside of the cake “pop” with color, so I decided to dye the batter three different shades.  I went with bright orange, bright pink and lemon yellow shades.  Dollop three large spoonfuls of each color over the white batter, then swirl them together with a butter knife.Ever since doing this with the Jelly Bean Cake, I have been on a roll of coloring cake batter.  I think this looks very festive when the cake is cut.  I just think white cake is just; too white!

I had so much fun going to different candy stores and searching for the colors of candies that I wanted to use on this cake.  I went with Necco Wafers, they have such a variety of colors in one roll, candy buttons,(remember the retro candy drops on white paper, I recall eating a lot of that white paper when I was little) swirled lollipops, flower shaped glass sugar suckers and pink striped tulles that I found at a dollar store.

Now I began the layering of the cakes.  I still get nervous stacking cakes, I do make sure to put plenty of dowel rods in between the layers, but I still have nightmares that my cakes will sink into each other and disappear!  Wow, this sounds like a bigger issue as I am typing it!

Base layer is lime green with Necco wafers and candy buttons decor.  This color was the shade of slime, quite lovely!The next layer was shocking pink!  I used the pink striped tulles, using buttercream as pillars.Last was the topper of the cake.  This was a sunny orange shade with scallops of buttercream on the sides and droplets of candy buttons.

In order to transport the cake safely, I decided to put the topper cake on upon arriving to the hall and put on the final decorations and borders there also.  The finished product!  This has to be one of the most enjoyable cakes I have made.  I love to use funky colors and unusual decor, it is all about creativity.  So take your kids to the candy store, (I am sure they won’t mind) let them pick out whatever they would like.  Then go home and make a candy cake together.  You don’t have to make scratch cake and frosting if you don’t have the time.  Doing this project will bring out the “kid” in you again!

Deconstructed Strawberry Glace Pie

I wanted to make something with strawberries, they are quite sweet now, so I pulled out my old Kraft Cookbook.  When I say old, I mean from 1971 old.  There is a great Strawberry Glace Pie that I have made for years, but for Easter dessert I wanted to make it fun, so everyone could assemble their own dessert.  Let’s begin our deconstruction!

Sweet Pastry Dough

  • 18 oz Flour (One pound plus 4 Tblsp)
  • 1/3 cup plus 2 Tblsp Sugar
  • 1/3 tsp Salt
  • 10 oz cold Butter
  • 3 oz Crisco
  • 3 Egg Yolks
  • 1/3 Cup Water

Mix the flour, sugar and salt together.  Using the paddle attachment mix in the butter and crisco.  Mix until the butter is the size of a large pea.  You can also do this by hand with your hands.  Combine the egg yolks and water together then pour it in.  Only mix until combined, over mixing means a tough dough!

Roll the dough out onto a sheet tray or cookie sheet until around 1/4″ thick.  You will get an approximately 15″ x 12″ oval.  Size does not matter, just thickness.  Remember there is no need for perfection!  We will be crumbling this up after it is baked.Bake in a 350 degree oven for 25 minutes, it will be lightly golden.  Let cool.

While the crust is baking lets make the Strawberry Glace.

Strawberry Glace

  • 1 Cup of smashed Strawberries, either in Cuisinart or with hands. ( Don’t use the feet, we are not making wine!)
  • 1 Cup Sugar
  • 4 Tblsp Cornstarch
  • 2 Cup Water

Put all ingredients into a saucepan, on medium high heat.  Use a whisk and mix constantly.     We want this mixture to thicken and come to a boil.  Take off the heat when thickened, you can add a few drops of red food coloring to intensify the color.  I didn’t have any red so I used a drop of pink food coloring.  Let cool.

Cream Cheese Layer

  • 2 (8 oz) Cream Cheese (softened)
  • 1/4 Cup Sugar
  • 3/4 Cup Milk
  • 1 tsp Vanilla Extract

Mix all ingredients together.  Scrape down bowl and continue to mix until combined and creamy.

12 oz container of Strawberries (clean and slice)

Cool Whip for layering, if you would like.

Crumble the cooled crust into a bowl.  The glace, cream cheese layer, cool whip and the strawberries can be put into bowls too.  This is going to be our assembling station.I went to the local thrift store and picked up some inexpensive glasses for our deconstructed dessert.

Let’s proceed with the layering process, I layered it as if it was the whole Strawberry Glace Pie;  Crust crumbles, cream cheese layer, strawberries, glace, cool whip and on and on.  The adults had fun making these and I like the idea of adding more or less of what you enjoy the most, I added more crumbles and cream cheese to mine!  This recipe is enough for 8 large parfaits.