Impressive berry season activates pie making
Impressive berry season brings colors tastes and aromas to please with fresh fruit at your fingertips. Whip up a fabulous fruit pie or tart for family dinners or picnics. Use refrigerated crusts for a flaky base, fill, bake, and enjoy. Visit pillsbury for more recipes.
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Fresh Berry Cream Tart With Cream Cheese Layer
A 9 inch tart shell filled with a cream cheese mixture flavored with orange liqueur, topped with mixed fresh berries, glazed with melted red currant jelly, then chilled for at least two hours. Yield eight servings.
Make Crusts Extra Special For Pies
Tips to elevate top crusts with glossy egg wash and optional sugar. Brush dough with beaten egg white, optionally sugar. Apply light water and sugar for a sweet glaze. Create cutouts with a canapé cutter, moisten backs, and press designs onto the crust.
Lemon Raspberry Pie With Cream Cheese Frosting
A lemon raspberry pie recipe yields 8 servings with crust baked to golden, a lemon filling thickened with cornstarch and egg yolk, and a cream cheese topping folded with whipped topping. Fresh raspberries top the filling with mint garnish, then chill before serving.
Perfect Apple Pie Recipe Makes 8 Servings
A step by step 8 serving apple pie recipe uses 14.1 ounce refrigerated crusts 6 cups sliced apples sugar flour cinnamon salt nutmeg lemon juice and two crusts baked at 425 F for 40 to 45 minutes with foil edge protection then cooled before serving.
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