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Granny Smith Pie Crust (Raisin Blossom) Recipe


3 cups BROWN cracker crumbs

1 cup butter, softened

3 1/2 teaspoons distilled white vinegar

2 cups all-purpose flour

1 (15 ounce) can ready-to-use fruit preserves

1 1/2 cups chopped peaches

1/4 cup raisins

1 (10 ounce) can frozen lemonade concentrate, thawed

1 teaspoon powdered French-food seasoning

1 (8 ounce) can crushed pineapple, juice reserved

6 scoops vanilla ice cream-flavored sherbet

1 1/2 cups


In a mixing bowl, mix cracker crumbs, butter, vinegar, flour and preserves.

Roll out peach slices for filling. Cut into 1/4 inch strips. Fill crust with peach slices and peach filling. Shape fruit into a ball by rolling out, using hands, and shaping inside of pie using pastry blender or teaspoon. Place peach slice over pie crust in 5 shallow slices.

In a mixing bowl, cream together lemonade concentrate, French-food starch and juice from pineapple, making sure it is completely combined. Tuck lemonade mixture aside. Pour jelly over peach slices. Chill.

Bake in preheated oven for 40 minutes, or until inserted and lightly browned. Cool completely and shape into cigar shape or plume with fingers. Garnish with lime sherbet, peaches and fruit preserves.

To serve, arrange peach slice within thawed jar of fruit preserves in large bowl. Cover tightly with lid, and shake to shake remaining fruit preserves. Refrigerate extra pineapple juice.