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Author Notes: The film "What's Cooking?" depicts Thanksgiving dinner at 4 different ethnic-American homes. This Raspberry Torte was dessert at one of the dinners, which we recreated for our book "Cooking with the Movies: Meals on Reels." —Anthony Chiffolo
- 1/2 cup confectioner's sugar
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup flour
- 2 packages fresh raspberries
- 1/2 cup slivered almonds
- 1 packet French vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- fresh raspberries
- shredded cheddar cheese (optional)
- Make sure that all ingredients except the milk are at room temperature. Preheat oven to 350°F.
- Mix the confectioner’s sugar and butter together in a medium-size bowl. Slowly add in the fl our and form into a fi ne pastry dough. Place in a round baking dish, pressing it to and up the sides. Bake for 15–18 minutes. Remove from oven and allow to cool.
- In a large bowl, beat the eggs, vanilla extract, and granulated sugar together until light and fluffy. Mix in the salt, baking powder, and flour.
- Pour the berries and the almonds into the cooled pie crust and spoon the egg and sugar mixture over them. Place in a 350°F oven and bake for 35 minutes, or until the top begins to brown. Remove from oven and allow to cool.
- Make the pudding according to the directions, adding in the milk and vanilla. Allow to sit for 5–10 minutes. Spoon over the fi nished pie; top with raspberries lined up like soldiers in rows. Refrigerate covered overnight.
- Sprinkle with shredded cheddar cheese, if desired, before serving.
- This recipe was entered in the contest for Your Best Raspberries
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert