Looking for a low-sugar alternative to a beloved classic? This recipe is your answer!
- 2 Cups all-purpose flour
- 1/2 Tsp. fine salt
- 10 Tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 Cup vegetable shortening
- 6 to 8 Tbsp. ice water
- 4 Packages (6 ounces each) Driscoll's Raspberries
- 1/4 Cup , plus 2 tablespoons dark brown sugar
- 1/4 Cup , plus 1 tablespoon granular no-calorie sweetener
- 1/3 Cup , plus 1 1/2 tablespoons cornstarch
- 1/2 Tsp. ground cinnamon
- 1/4 Tsp. salt
- 1/4 Tsp. ground nutmeg
- 1 Tsp. vanilla extract
- 1 Tsp. lemon juice
- 1 large egg, beaten
Place flour and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful not to over mix). Pat dough into a disk and wrap in plastic wrap. Chill at least 1 hour.
Roll out dough on a lightly floured surface to a large circle about 1/4-inch thick. Cut out 13-inch circle and gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Place in freezer for 15 minutes. Cut remaining dough into various small cutouts.
Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 10 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.
Reduce oven temperature to 350°F . Place raspberries, Splenda, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt in a medium bowl and stir until evenly combined. Spoon into prebaked crust. Brush crust with beaten egg and top with small cutouts. Brush cutouts with beaten egg.
Bake 40 to 45 minutes or until juices are bubbling and crust is golden brown. Let cool slightly before serving or chill completely.
For more Raspberry Dessert Recipes, click here.
|Total Fat||20.99 g|
|Saturated Fat||10.52 g|
|Total Carbohydrates||39.83 g|
|Dietary Fiber||4.34 g|