Raspberry Cream Pie (Galette)

Today is National Raspberry Cream Pie Day...I'm not kidding.  It's an actual thing, according to the National Calendar Day website that I have been having fun with.  You can even sign up for their daily "National" days and receive emails of what is being celebrated during any given month or day.

I know I just recently shared my Raspberry Crumb Muffins recipe that I discovered, but I am on this summer raspberry kick that is in-explainable.

I was going to attempt a "real" Raspberry Cream Pie (similar to my Chocolate Raspberry Silk Pie ), but the hours were flying by when I got home, and the mission was looking further and further from becoming reality.

I then thought...(which can always be a little frightening), why not do a different version of a pie.  I had all the ingredients in the refrigerator already, so I played with it and experimented to what came maybe not the true definition of a pie, but more of a galette.  However, since it does have all the ingredients of a pie, I'm sticking to it!

Nevertheless, this pie/galette was amazing.  It was tart but sweet and flavorful creaminess with the crisp sugar dusted crust.  This would make the perfect brunch side dish, or serve with a dollop of fresh whip cream or vanilla bean ice cream and you've got yourself an amazing fresh summer dessert.

Raspberry Cream Pie (Galette)
Celebrating National Calendar Day

One uncooked pie crust, store bought (the rolled kind)
2 pints fresh raspberries
1/4 cup sugar
1 Tbl cornstarch
1 egg
2 Tbl Turbinado sugar (sugar in the raw)

For Cream Filling:
8 ounce block cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350 degrees.

Bring pie crust to room temperature, while preparing the fruit and cream fillings.

In a mixing bowl, combine the raspberries, 1/4 cup sugar and cornstarch.  Stir carefully to coat. Set aside.

In a large mixing bowl, beat cream cheese with electric mixer until smooth.  Add in the 1/4 cup sugar and vanilla and blend well.

On a cookie sheet add parchment paper.  Roll out pie crust to form circle.

Spoon cream cheese mixture over pie crust, leaving room around the edges to fold (about 1 inch).

Spoon the raspberries on top of cream cheese mixture.

Bring the edges up over part of the fruit, overlapping them as needed until all the edges have been brought up and around the fruit.  Gently press together to help ensure they stay up around fruit.

In a small bowl, beat egg with fork and add a teaspoon of water.  Using a pastry brush, brush the edges with egg wash.

Sprinkle Turbinado sugar over the egg wash all around crust.

Bake 30 minutes or until golden brown.

Let cool.  Serve chilled or at room temperature.

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