Jewish Shortbread Cookie Pie
Posted by Jade Barnes
Walnuts, Raspberry Jam, Powdered Sugar, All-Purpose Flour, Cornflour, Unsalted Butter
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Jewish Shortbread Cookie Pie Recipe
The richness of shortbread is combined with the sweetness of raspberry jam and the crunch of walnuts in this delicious dessert. It's an excellent choice for any occasion.
Ingredients
- 1/2 cup chopped walnuts
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cornflour
- 1 cup unsalted butter, chilled and cut into small pieces
Time Needed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, combine the flour, cornstarch, and powdered sugar.
- Cut the butter into the flour mixture with a pastry blender or your fingers until it resembles coarse crumbs.
- In a 9-inch pie dish, press the mixture into the bottom and up the sides.
- Bake for 15-20 minutes, or until the crust is lightly golden.
- Allow the pie crust to cool for 5 minutes after removing it from the oven.
- Evenly spread the raspberry jam over the crust.
- On top of the jam, scatter the chopped walnuts.
- Bake for 20-25 minutes more, or until the edges are lightly browned.
- Remove from the oven and set aside to cool completely before slicing and serving.
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