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Red Raspberry Pie

Chef Sarah Stegner with her mom pie-maker Elizabeth Stegner. (Al Podgorski/Sun-Times)

Chef Sarah Stegner with her mom and pie-maker, Elizabeth Stegner. (Al Podgorski/Sun-Times)

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Updated: January 30, 2011 12:02AM



Elizabeth Stegner’s pies headline the dessert menu at her daughter Sarah’s Chicago restaurants, Prairie Fire and Prairie Grass Cafe. Here’s why.

MAKES 8 SERVINGS

1 bottom crust (recipe follows)

FILLING

8 ounces cream cheese, softened

1/2 cup sugar

1/4 teaspoon vanilla extract

3 tablespoons milk

1 cup w

hipping cream, whipped

TOPPING

Approximately 2 cups fresh red raspberries

GLAZE

1 cup fresh red raspberries

1/4 cup sugar

1/4 cup water

1/2 teaspoon lemon juice

Bake bottom pie crust as directed in Pie Dough recipe.

For filling: In a mixing bowl, beat together softened cream cheese, sugar, vanilla and milk with electric mixer. By hand, fold in whipped cream. With spatula, scrape filling into baked bottom crust.

For topping: Arrange a layer of fresh raspberries by hand on top of cream cheese filling.

For glaze: In a small saucepan, combine raspberries, sugar and water. Simmer for 5 minutes, then remove from heat and let cool for a few minutes. Blend, then strain. Stir in lemon juice and let cool. Drizzle glaze over raspberries. Refrigerate pie.

Note: Refrigerate and use remaining glaze as a jam or topping for cakes or pies.

Nutrition facts per serving: 418 calories, 29 g fat, 12 g saturated fat, 52 mg cholesterol, 38 g carbohydrates, 4 g protein, 371 mg sodium, 3 g fiber

PIE DOUGH (SINGLE CRUST)

MAKES 8 SERVINGS

1 cup flour

1/4 teaspoon salt

1/8 cup water

1/2 cup shortening

In medium-size bowl, mix together flour and salt. Remove 1/6 cup of flour; mix with water until paste forms.

With a wire pastry cutter, cut shortening into remaining 5/6 cup of flour until combined into pea-sized pieces. Add paste mixture. Mix with back of fork until it forms a ball. Do not overwork dough.

Place dough in center of floured pastry cloth and, using a rolling pin with sleeve, roll dough from center out until it forms a circle about 1/4 -inch thick.

Transfer dough to a (9-inch) pie pan. Trim edges, leaving about 1/2 -inch overhang. Tuck edges under and seal with back of fork.

For a single pre-baked pie crust, pierce dough with a fork several times before baking (to reduce shrinkage).

Follow baking instructions with individual pie recipes.

Elizabeth Stegner

(Ran May 5)



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