---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FUDGE CROSTATA WITH RASPBERRY SAUCE
 Categories: Candies, Fruits, Sauces
      Yield: 10 Servings
 
----------------------------NORMA WRENN NPXR56B----------------------------
     15 oz Pillsbury All Ready Pie
           Crusts

----------------------------------FILLING----------------------------------
      6 oz Pkg semi-sweet chocolate
           Chips
    1/2 c  Butter or margarine; soften
    2/3 c  Sugar
      1 c  Almonds; ground
      1    Egg
      1    Egg; separated

-----------------------------------SAUCE-----------------------------------
     12 oz Pkg frozen raspberries with-
           Out syrup; thawed
    3/4 c  Sugar
      1 ts Lemon juice

------------------------------GARNISH OPTIONAL------------------------------
           Whipped cream; sweetened
           Chocolate curls
           Whole raspberries
 
  Prepare pie crust according to package directions for two-crust pie using
  10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared
  crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  Heat oven to 425 degrees.  In small saucepan over low heat, melt chocolate
  chips with 2 tablespoons butter with 2/3 cup sugar until light and fluffy.
  Add almonds, 1 egg, egg yolk and melted chocolate; blend well. Spread
  mixture evenly over bottom of pie crust-lined pan. To make lattice top, cut
  remaining crust into 1/2-inch strips. Arrange strips in lattice design over
  chocolate mixture.  Trim edges and seal. In small bowl, beat egg white
  until foamy; grently brush over lattice. Bake at 425 degrees for 10
  minutes.  Reduce oven temperature to 350 degrees. Bake an additional 30 to
  35 minutes or until crust is golden brown. Cover edge of pie crust with
  strips of foil after 15 to 20 minutes of baking to avoid excessive
  browning. Cool; remove sides of pan. In blender container or food processor
  bowl with metal blade, blend raspberries at highest speed until smooth.
  Press through strainer to remove seeds; discard seeds. In small saucepan,
  combine raspberry puree, 3/4 cup sugar and lemon juice; blend well. Bring
  mixture to a boil over medium-low heat. Boil 3 minutes, stirring
  constantly.  Cool. Garnish pie with whipped cream, chocolate curls and
  whole raspberries. Serve with raspberry sauce. Store in refrigerator. 10 to
  12 servings. Source:  Pillsbury Bake-off Contest 34, $10,000 Winner Paula
  Cassidy
 
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