My parents didn't approve of television. I remember when we got our first television set. I was probably 4 or 5 years old. The set was black and white. And my parents didn't upgrade to color till I moved away to college. It blew my mind when I found out Star Trek was in color.
We were limited to one hour of TV time a day, so we had to plan and prioritize our shows that we wanted to watch. As an adult I can see the advantage of limiting the brain rot, but as a child I resented having to choose between The Flintstones and The Jetsons.
One scene in The Jetsons has stayed in my mind. George Jetson goes out to walk the dog on the treadmill, the dog chases the cat, the treadmill goes haywire, and George is running for his life on the treadmill, getting sucked into it, and coming out running, over and over, screaming, "Jane, stop this crazy thing!"
For me, December is that treadmill. I always seem to hit December 1st running, with a to-do list a mile long. Shopping, wrapping, mailing, cards to make, write, address and send, and, of course, baking. And baking in December means cookies. Lots of cookies. Cookies for neighbors, cookies for the office party, cookies for the cookie exchange, and cookies for my family to snork up. I'll be posting all (or mainly) cookies in December, so today is my last pie post for a while. (This also fits in nicely with the writer's strike since there will be no new episodes of Pushing Daisies until that's resolved.)
This is a fabulous pie. It's easy to put together, it's dressy enough for company, and it's totally delicious. If you choose to use a pre-made crust it's even faster to make. When I made my glut of Thanksgiving pies I had enough pie dough left over to roll out a single pie crust. Dorie's instructions for making a single pre-baked crust were different than I'd ever used before and I had such good success with them that I'll include them for you.
Raspberry Ribbon Pie
Adapted from Taste of Home
1 pre-baked pie shell
1 package (3 oz.) raspberry gelatin (Jello)
1 cup boiling water
1/4 cup sugar
1 cup fresh or frozen raspberries
1 Tbsp lemon juice
3 oz. cream cheese, softened
1/3 cup confectioners' sugar
1 tsp vanilla extract
1 cup heavy whipping cream
To make a pre-baked pie shell, use a 1/2 recipe of Dorie's Good For Almost Everything Pie Dough from Baking and chill, wrapped in plastic, for an hour or more. Roll out the dough and place into a 9-inch, buttered pie plate. Trim and finish the edges. Refrigerate the crust, covered with plastic wrap, while you preheat the oven to 400 deg. F.
Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans or pie weights. (I use old kidney beans and store them in a jar labeled "Pie Beans." You don't want to try cooking those beans afterwards.)
Put the pie plate on a baking sheet and bake for 25 minutes. Carefully remove the foil and beans. If the crust has puffed, gently press it down with the back of a spoon. Return the pie plate to the oven for another 10 minutes, till the crust is golden brown. Transfer to a rack and cool to room temperature before filling.
To make the pie filling, place the gelatin in a bowl and dissolve it with the boiling water. Add the sugar, raspberries and lemon juice and stir till the sugar is completely dissolved. Refrigerate until partially set, about 1-1/2 hours.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 1/2 of this mixture over the bottom of the crust.
Spread 1/2 of the raspberry mixture over the top. Repeat the layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.
Yield: 8 servings.