This is a creation made by Tom for last Thanksgiving. It has been done once, and only once, and without a recipe or writing things done. So, its more of a method than a recipe.
The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all.
He uses the meringue recipe in the classic red and white cookbook. Bake according to the directions of whatever meringue you use.
Revolution
11 years ago
2 comments:
Commenting on my own post, hahaha.
We didn't try frozen raspberries. I wonder if they would work, because it would make this a whole lot cheaper. If someone wants to try it, let us know!
I would even look at trying a raspberry pie filling, from a can, pre-cooked and a little jellied/starched already. It would help the consistency and blend well with the lemon pie filling...
Thanks for posting this, it helps quite a bit and I am sure to try it this year.
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