Frozen strawberries and cream dessert

We still had fresh strawberries left over from our berry patch farm pickings and again found another recipe on pinterest!! This one was equally as good as the last pie, YUMMY!! Had to share this with you all, quick simple and Divine.  Recipe found here

 

Preheat oven to 325 degrees

 Coat an 8x8-inch square baking dish with cooking spray and set aside.

 In a food processor, combine: 1/4 cup pecans, 4 whole graham crackers, broken into pieces

Process until finely ground [I used a blender]

Add the crumbs to a large bowl, along with:

10 tablespoons butter, melted

1 cup all-purpose flour

1/3 cup brown sugar

Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.

Bake in the preheated oven for 20 minutes, stirring once half way.

Meanwhile, in a medium bowl, combine:

2 egg whites, 1/2 cup sugar

Using a hand-held mixer, mix on medium speed for 3 minutes.

Add:

1 cup heavy whipping cream

Mix on medium speed for an additional 6 minutes.

Add:

Juice from 1 lemon

4 oz. cream cheese, softened

Mix on low speed until creamy.

Coarsely chop 2 cups of strawberries.

Gently fold the strawberries into the cream mixture.

 

 Press half of the crumb mixture into the bottom of the prepared baking dish.

 Top with the strawberry-cream mixture.

 Top with the remaining crumbs.

Cover with foil and freeze for a minimum of 3 hours before serving.

  That's it!! ENJOY  

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Frozen strawberries and cream dessert

Raspberry Crumb Pie

Seeing we have a abundance of fresh organic berry's from the berry patch farm I decided to do some baking, what better place to look then pinterest. I found so many that look tasty and this pie caught my eye above them all and oh my!! It is the best pie I have ever had, the original post is here. This recipe used up the last of the raspberries and now to find one for the strawberries we have, its also in our schedule to make a 2 hour trip to a farm with apple orchards! One of the many reason I love fall, so many yummy in season foods to be made.  Now on to this pie!



In a large bowl, combine 4 cups flour, 3 Tablespoons sugar and 2 teaspoons kosher salt.

 

Put the bowl in the freezer for 5 minutes.

 

Dice 1 3/4 cup shortening and put it in the freezer too. Don’t put it in the bowl yet!

Add the shortening to the bowl.

 

Cut the shortening into the ingredients with a fork

 

Mix together 1/2 cup of very cold water and 1 large egg. Pour it into the bowl.

 

Combine everything with a fork.

 

Form the pie dough into a flat circle.

 

Cover it with plastic wrap and place the dough in the refrigerator for 2 hours.

 

Once the pie dough is done chilling, flour the counter and the rolling pin.

 

Roll the dough out into a big circle

 

 

Roll the dough over the rolling pin.

 

Then roll the dough over the pie plate

 

Press the dough into the pie plate.

 

Trim the excess dough off the edge and then crimp the edges.

 

{I googled how to crimp the edges!!}

 

 

Place the pie in the refrigerator while you work on the filling.

Put 4 1/2 cups of raspberries in the pie.

 

 

In a bowl, combine 1 cup sugar, 1/3 cup all purpose flour, 1/2 cup sour cream, 2 large eggs and 1/2 teaspoon vanilla extract

 

 

Pour the filling over the berries.

 

Spread it out

 

Now for the yummy part!! Crumb topping! Combine 2 1/2 Tablespoons packed light brown sugar, 2 Tablespoons sugar, 1/2 teaspoon ground cinnamon and a pinch of ground nutmeg.

 

 Pour in 1/4 cup melted unsalted butter. Oh how I love butter. Mix it up.

 

Crumble the topping over the pie.

 

Mix together 1 large egg and 1 Tablespoon of water. Brush it over the edge of the crust.

Bake at 350 degrees for 1 hour and 10-15 minutes. Cool for at least an hour on a cooling rack to let the filling set. Then enjoy!! The pie will have a custard type middle filling

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Raspberry Crumb Pie