My daughter-in-law Gina makes these delicious raspberry bars for the holidays. Her signature dessert is always something we look forward to. So from our family to yours, enjoy!

INGREDIENTS

• 3 cups all-purpose flower
• 1 ½ tsps. baking powder
• 1 ½ tsps. kosher salt
• 1 ½ cups unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 tsps. vanilla bean paste or pure vanilla extract
• 2 tsps. finely grated lemon zest
• 3 extra-large egg yolks, warmed to room temperature
• 1 ⅓ cups raspberry jam
• ⅓ cup confectioners’ sugar (for dusting)

DIRECTIONS

Sift together the flour, baking powder, and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for approximately three minutes or until soft and smooth. Add the granulated sugar, vanilla, and lemon zest, and beat on medium-high speed for approximately two minutes or until well-blended. Then, add the egg yolks one at a time, and beat for one minute or until well-blended. Add the flour mixture and beat on medium speed until blended.

Scrape the dough out of the mixing bowl onto a work surface. Knead until dough smoothens (approximately three to four times). Divide the dough in half, shape into two logs, and cover in plastic wrapping. Freeze the logs for approximately two hours or until very firm.

Preheat the oven to 350 °F. Line the bottom and sides of a 9×9” square baking pan with parchment paper. Grease the paper lightly.

Place a large box grater on a plate. Using the large holes, shred one of the logs (make sure to keep the other one frozen for now!), making sure to scatter the dough pieces evenly in the baking pan. Take care not to press the shavings down so the layers bake nice and fluffy. Use a small spatula to spread the jam evenly over the pieces (again, without pressing down on the dough). Then, shred the remaining log and scatter the pieces evenly over the jam.

Bake for 55 minutes or until the top is slightly puffed and evenly browned. Transfer the baking pan to a wire rack and let it cool completely.

To serve, use the foil or parchment liner to lift the dessert from the pan and onto a cutting board. Peel away the paper and, using a large knife, cut to desired size. Dust with confectioners’ sugar. Store in an airtight container for up to one week.

Tired of classic pumpkin or pecan pie and looking for something new to try over the holidays? Look no further! This delicious desert is one you’ll quickly fall in love with. The hardest part is not sneaking bites every time you walk into the kitchen.

Thank you, Lindsey, for this wonderful dessert recipe! It was delicious!

INGREDIENTS

For the crust:

• ¼ cup very cold water
• 2 cups flour
• 1 ½ tablespoons sugar
• 1 teaspoon salt
• ½ cup butter-flavored shortening
• 6 tablespoons salted butter
• ½ egg, beaten

For the pie:

• 4 eggs
• 2 cups granulated sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ cup flour, spooned and leveled
• 3 cups raw cranberries
• 2 tablespoons cold butter, cut into pieces
• water, for brushing
• coarse sugar, for sprinkling
• Sugared cranberries, for garnish

CRUST DIRECTIONS

Measure out ¼ cup of water into a glass measuring cup and stick it in the freezer.

Then, whisk together flour, sugar, and salt in a large bowl. Add the shortening and butter. Using a pastry cutter or fork, cut into the mixture until it looks like coarse crumbs. Take care not to overdo it! Then set aside.

In a small bowl, beat one egg. Pour out half the mixture. Add the remaining ½ egg to the ¼ glass of water in the freezer. Beat well and then add the butter/flour mixture. Stir or knead the mixture until it is coming together (Note: if the dough is crumbly, add up to a tablespoon of ice water). Divide the dough in half and then place in the freezer. Leave in for approximately two hours or until very firm, and then let the dough warm back up to room temperature.

Generously sprinkle flour onto a sheet of parchment paper or your workspace, rolling the dough with a rolling pin into a circle. Then, invert the parchment paper into a deep, 9×9” pie pan. Gently peel the dough from the parchment paper. Arrange the crust and trim edges as necessary/desired.

PIE DIRECTIONS

Preheat the oven to 400° F.

In a stand mixer or large bowl, beat eggs on medium speed for two to three minutes or until they are a light-yellow color. Then, add the sugar and beat on medium for one more minute. Then, add the cornstarch. Make sure to scrap the sides of the bowl to get everything to mix thoroughly. Next, add the salt and flour and again, beat well.

Then it’s time for the cranberries. Stir these in with a rubber spatula.

Pour the mixture into the pie crust you made earlier. Using a pastry cutter or fork, cut the butter into coarse crumb-sized pieces and sprinkle over the mixture.

Transfer the top crust over the pie and seal the edges. Brush the top crust with water and sprinkle with up to a tablespoon of coarse sugar. Make sure to use a sharp knife to vent the pie.

Next, cover the pie completely with foil that has been sprayed with non-stick Pam. Bake on a cookie sheet in for roughly 55 minutes. Then, uncover the pie and continue to bake for an additional 15 minutes or until the crust is firm and golden in the center.

Remove the pie from the oven and let stand until it is at room temperature (at least a few hours, preferably overnight).

Once the pie has cooled, garnish with sparkling sugared cranberries and enjoy with your favorite ice cream.