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Raspberry wine pie

Raspberry wine pie
Lawrence K. Ho / Los Angeles Times

Americans love their pies, in all seasons -- pumpkin in the fall, rhubarb in the spring, berry in the summer. But while the fresh bright raspberries, blueberries and strawberries of July fairly call out to be cradled in sweet crust, ... Read more

Total time: 30 minutes, plus 4 to 6 hours (or overnight) chilling time | Serves 8
  • 2 cups raspberries, divided
  • 3/4 cup port, divided
  • 1 ( 1/4 ounce) envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 cup whipping cream, whipped
  • 9-inch almond biscotti pie crust, chilled

Step 1In a small bowl, combine half a cup of the raspberries and one-fourth cup of the port. Cover and set aside.

Step 2In a cup or small bowl, soften the gelatin in the cold water. Heat the remaining half cup port to simmering in a small saucepan. Add the gelatin to the hot wine and stir until dissolved, 2 to 3 minutes. Allow mixture to cool until just warm.

Step 3Place the remaining 1 1/2 cups of raspberries in a large bowl, sprinkle with the sugar and salt and gently crush with a fork, leaving some berries whole. Add the port mixture and stir gently.

Step 4Chill until the mixture begins to set. Fold in the whipped cream. Spoon into the chilled pie shell. Refrigerate until set, about 4 to 6 hours.

Step 5Using a slotted spoon, lift the set-aside raspberries from the wine and spoon on top of the chilled pie just before serving.


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