This is the pie Granny B invented and used to always make for us! I never got an official recipe though and it changes every time I make it, so I'm sorry instructions are kinda vague. If you have a question or it doesn't make sense, just ask me :)
What you need:
1 graham cracker or vanilla wafer pie crust
4 oz Neufchatel cheese or cream cheese, softened
Fresh peaches, sliced (amount=????....enough to generously fill the pie crust)
1/2 tub of peach glaze*
1 cup whipping cream
vanilla
sugar
What you do:
Beat Neufchatel cheese with hand mixer to increase spreadability. (Sometimes I like to add vanilla and sugar to it to make it even more delicious. Also, if using cream cheese I usually add some whipping/whipped cream so that it isn't as rich).
Spread cheese 1/4" thick to cover bottom of pie crust.
Coat peaches with glaze and dish into pie crust.
Whip whipping cream. Add vanilla and sugar to taste. Spread over the top of pie.
Chill. Serve cold and enjoy! :)
*the peach glaze can be found in the produce section of most grocery stores. It comes in a little round tub.
Sunday, October 3, 2010
Raspberry Gratin
I know this sounds really weird, but we made it in my cooking lab and it is SOOO delicious and pretty easy!
Makes 4 (large) servings
12 oz Raspberries (or other fruit)
Angel Food Cake (enough to cover bottom of pan)
8 oz Pastry cream (we used vanilla pudding, already made)
4 oz Whipped cream
1 oz sliced almonds
1 oz melted butter
Confectioner’s sugar (as needed)
1. Select a shallow gratin dish or other heatproof dish large enough to hold the fruit in a shallow layer (and 8x8 pan would probably be good)
2. Cover the bottom of dish about 3/8" thick with angel food cake.
3. Arrange the fruit on top of the cake layer
4. Combine the pastry cream (pudding) and whipped cream. Spread the mixture over the fruit to cover completely.
5. Mix the almonds and butter and sprinkle over the pastry cream. Dredge the top heavily with confectioner’s sugar.
6. Place under a broiler or in the top of a hot oven for a few minutes to brown the top. Serve hot.
Makes 4 (large) servings
12 oz Raspberries (or other fruit)
Angel Food Cake (enough to cover bottom of pan)
8 oz Pastry cream (we used vanilla pudding, already made)
4 oz Whipped cream
1 oz sliced almonds
1 oz melted butter
Confectioner’s sugar (as needed)
1. Select a shallow gratin dish or other heatproof dish large enough to hold the fruit in a shallow layer (and 8x8 pan would probably be good)
2. Cover the bottom of dish about 3/8" thick with angel food cake.
3. Arrange the fruit on top of the cake layer
4. Combine the pastry cream (pudding) and whipped cream. Spread the mixture over the fruit to cover completely.
5. Mix the almonds and butter and sprinkle over the pastry cream. Dredge the top heavily with confectioner’s sugar.
6. Place under a broiler or in the top of a hot oven for a few minutes to brown the top. Serve hot.
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