50+ Friends Club Cookbook -- Pies and Pastries -- Two Pastel Pies

50+ Friends Club Cookbook
Pies and Pastries

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Two Pastel Pies

From the Kitchen of: Paz
Comments: These are designer pies. The butter pastry shell recipe is listed under "Pastry & Pie shells" in main index. Use strawberries, raspberries, blackberries, blueberries, gooseberries, or red currants


1 1/2	cups (each)	Of two kinds of berries
4	oz	Cream cheese
1/2	cup	Powdered sugar
1/2	tsp (each)	Vanilla and grated lemon peel
2	tsp	lemon juice
1 1/3	cups	Whipping cream
		Granulated sugar
		Fresh mint leaves
2		Baked butter pastry shells (recipe found under (pastry & pie shells on main index)

Hull, remove blossom ends, or stem berries as necessary. Rinse and drain.
In a food processor or blender, separately whirl 3/4 cup of each kind of berry until smoothly pureed. Pour each puree through a fine strainer into separate bowls, rubbing pulp to extract as much as possible; discard seeds. Cover and refrigerate.
Using an electric mixer, beat cream cheese, powdered sugar, vanilla, lemon peel, and lemon juice on high speed until smoothly blended.
Scoop half the mixture into another bowl. Add 1 berry puree to each bowl; beat to blend well.
Whip cream until it holds soft peaks; add half the cream to each berry mixture and fold to blend.
To make each pie, spread 3/4 cup of 1 berry mixture into a pastry shell.
Set aside a few berries of the matching flavor, and lay the remainder onto berry filling
Top with remaining same-flavor berry mixture, swirling over fruit.
Garnish with reserved berries (dust berries lightly in granulated sugar) and mint leaves.
Serve, or cover lightly and refrigerate for up to 6 hours.

50+ Friends Club CookbookPies and Pastries

Two Pastel Pies

50+ Friends Club Cookbook
Pies and Pastries