Raspberry Linzer Pie Source: Washington Red Raspberry Commission
Crust 1/2 cup butter or margarine, softened 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon salt 1/2 cup hazelnuts or pecans, finely chopped
Cream together all crust ingredients. Refrigerate for 30 to 40 minutes. Pat the mixture into a 9-inch pie pan. Bake at 400 degrees F for 10 to 12 minutes until golden brown.
Filling 2 (10 ounce) packages frozen raspberries or 4 cups fresh raspberries 1/3 cup water 4 tablespoons cornstarch 1/3 cup granulated sugar 1/2 cup hazelnuts or pecans, finely chopped Whipped cream
Add water, cornstarch and sugar to the raspberries. Simmer over low heat until thick, stirring constantly. Fold cooked berry mixture into a cooled crust.
Sprinkle remaining 1/2 cup chopped hazelnuts or pecans on top. Chill for 2 hours or until firm. Garnish with whipped cream.
