Raspberry Rhubarb Lattice Pie
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Pie! No need to say anything else... Pie!
Ingredients:
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
For the filling:
⅓ cup (75 mL) all-purpose flour, plus more for dusting
4 cups (1L) rhubarb, cut into ½ pieces
2 cups (500 mL) raspberries
1¼ cups (300 mL) sugar
Freshly squeezed juice of ½ lemon
1 Tbsp (15 mL) cold butter, cut into small pieces
1 large egg, lightly beaten
2 Tbsp (30 mL) 35% cream
Method:
Preheat oven to 350ºF (180ºC).
Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 10 deep dish pie plate. Trim pastry using a sharp paring knife, and chill. Combine rhubarb, raspberries, sugar, flour, and lemon juice in a large bowl. Mix gently so you don't break up the raspberries. Pour into pie shell, and dot with butter. In a small bowl whisk together the egg and heavy cream. Roll out remaining piece of dough and cut it into 1 wide strips. Egg wash the edge of the bottom crust & weave strips together over the filling, placing extra strips around the edge. Press around edge with tines of a fork to seal well. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar. Place the pie on a baking sheet, because it will bubble over.
Bake for 1¼ to ½ hours, or until pastry is golden brown and juices in centre of pie are bubbling. Transfer to a wire rack to cool.
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Raspberry Lemon Mini Cheesecakes Pie Maker Cheekyricho Cooking Youtube Video Recipe ep.1,367
Raspberry and Lemon are great together and when combined in a creamy cheesecake with a jammy butter cookie base what more doe you need. We hope you give this a try.
INGREDIENTS:
1 egg
200g sweetened condensed milk
60g lemon juice
50g raspberries
jam tart cookies
20g melted butter
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The Life of Riley
Gordon Ramsay Cheesecake Recipe with a Raspberry Lemon Extravaganza
Gordon Ramsay's Cheesecake Recipe. This Recipe is a perfect blend of rich flavors and smooth textures, resulting in a luxurious and satisfying cheesecake. Ramsay's version typically features a crisp, buttery crust made from crushed biscuits or graham crackers, layered with a velvety cream cheese filling. To add depth and complexity, the filling is often enhanced with vanilla, lemon zest, or other flavorings.
Ingredients:
17.64 oz cream cheese
7.05 oz sugar
3 eggs
3 tablespoons flour
10.58 oz raspberries
1.06 oz butter
Directions:
00:00 Soften the cream cheese before mixing it with sugar to make a New York-style baked cheesecake without a base.
00:15 Cream cheese and sugar vigorously by hand, utilizing the bowl for an efficient mix without separation.
00:28 Add eggs to the cream cheese mixture gradually to avoid lumps and incorporate air.
01:03 Mix in a couple of tablespoons of flour to prevent the cheesecake mixture from turning lumpy.
01:19 Add lemon zest for freshness and gently fold in fresh raspberries to distribute evenly without crushing.
01:36 Grease the cake tin with butter before adding the cheesecake mixture to guarantee easy release after baking.
01:51 Tap the cake tin to bring raspberries to the surface and eliminate air pockets; bake at 180°C for 35-40 minutes.
02:27 Look for a golden top as an indicator of doneness, and let the cheesecake cool slightly after baking
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#gordonramsay #gordonramsayrecipe #gordonramsaycooking #hellskitchen
Baking an Amazing Cherry Raspberry Pie from 1808 |Real Historic Dishes| Fire Baked Pie ASMR
A fruit pie from 1808? Let's see how it works out! Especially considering how vague the original receipt is. Justine needs to use her prior knowledge for this one. Both the crust and the pie filling are inspired by 1808 recipes.
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