This won the Refrigerated Pie Crust category of the Pillsbury Bake-Off in 1989. Write your own sarcastic comment here. Its original name was "Fudge Crostata with Raspberry Sauce" but I couldn't tell that to guests with a straight face, could you?
- 1 15-oz. package refrigerated pie crusts
- 1 tsp. flour
- 1 6-oz. pkg. semisweet chocolate pieces
- 1/2 cup butter, divided
- 2/3 cup sugar
- 1 cup ground almonds
- 1 egg
- 1 egg, separated
- sweetened whipped cream, optional
- chocolate curls, optional
- whole raspberries, optional
For the raspberry sauce:
- 1 (12-oz.) package frozen raspberries without syrup, thawed.
- 3/4 cup sugar
- 1 tsp. lemon juice.
Prepare pie crust according to package directions for 2-crust pie using flour and a 10-inch breakaway pan or pie pan. Press one of the two crusts into the pan and trim away the excess from the side.
Save the other crust.Melt chocolate pieces and 2 tbsp. butter in a small saucepan over low heat, stirring constantly until smooth. Beat remaining 6 tbsp. butter with sugar in a medium bowl until light and fluffy. Add almonds, egg, egg yolk and melted chocolate. Blend well. Spread mixture over bottom of pie-crust lined pan.
To make a lattice top, cut reserved crust into 1/2-inch wide strips. Arrange the strips in lattice design over chocolate mixture. Seal edges and trim the excess away. Beat egg white in a small bowl until foamy. Gently brush over lattice. Bake at 425° F for 10 minutes.
Reduce oven heat to 350° F and bake an additional 30-35 minutes or until golden brown. Cover edge of pie crust with foil during the last 10 minutes of baking if necessary to avoid excessive browning. Remove from oven and cool to room temperature, then refrigerate.
For raspberry sauce: Process the raspberries in a blender at highest speed until smooth. Press through a large strainer to remove seeds. Discard seeds. Combine this puree, sugar and lemon juice in a small saucepan, blending well. Then bring to a boil for 3 minutes, stirring constantly. Refrigerate.
Garnish pie with sweetened whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Makes 8-10 servings.