Food and Recipes Desserts Pies Eudora Welty's Raspberry Rapture Be the first to rate & review! A pie unlike any other. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 29, 2024 Save Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Yield: 2 9-inch pies Jump to recipe Eudora Welty's friend Winifred Green Cheney of Jackson, Mississippi, shared her recipe for a Raspberry Rapture with Southern Living many years ago. In her own cookbook, The Southern Hospitality Cookbook, Cheney wrote about this pie, "Created and served at a dinner party honoring my dear friend Eudora Welty who had just returned home after receiving the Gold Medal for fiction." When she tried this light, ethereal dessert, Welty asked of Cheney, "What are you going to call it, Raspberry Rapture? It's so divine, I am not sure that the title is adequate." The name stuck, so you can decide for yourself if it truly captures this unique pie's best qualities. Cook Mode (Keep screen awake) Ingredients 1 (10-oz.) pkg. frozen raspberries 2 large egg whites 1 cup plus 1 Tbsp. granulated sugar, divided 1 Tbsp. fresh lemon juice 2 tsp. crème de almond, divided 1 cup chilled whipping cream 1 Tbsp. Framboise liqueur or brandy 1 tsp. vanilla extract 1/4 cup sliced almonds, toasted in butter 2 (9-inch) pie shells, baked and frozen Garnishes: fresh raspberries and sweetened whipped cream (optional) Directions Place partially thawed berries, egg whites, sugar, lemon juice, and 1 teaspoon crème de almond in a large mixing bowl and beat at high speed with an electric. Mixer for 15 minutes, constantly scraping down the sides of the bowl with a spatula (this makes a very buoyant mixture). Whip chilled cream in a cold bowl. When it stands in peaks, stir in remaining 1 tablespoon sugar and 1 teaspoon crème de almond, liqueur, and vanilla. Fold in whipped cream mixture and almonds into raspberry mixture. Spoon raspberry mixture into frozen baked pie shells and freeze until firm, about 8 hours. Let thaw at least 30 minutes before serving. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print