One 9-inch pie

Cook Full Throttle or Go Home!

While I was in Atlanta, I met several nice folks. Chris Lopez from Coca-Cola brought over some of the executives from the Coca-Cola Company in Atlanta to get a feel for the races. He brought them in the kitchen Friday to show them the unique situation we have at the track. It is fun and interesting for people to see the world of food inside the world of racing. We discussed the barbecue sauce that I made with Citrus Full Throttle.

When they left, I started thinking about the different Full Throttle flavors and how versatile they really are. I was thinking that the orange one would be great in a raspberry pie. I thought that the liquid would thicken a little to make it very moist, but at the same time, the raspberries would give the pie structure. The orange would be a great citrus flavor, and the sweetness of the Full Throttle would offset the tartness of the raspberries. I was sold on the idea, and I knew how the crew would love to have a piece of warm pie with ice cream. I went back to the hotel that night and wrote the recipe that I am going to share with you. Many times when I create a dish, I may have to alter it a little, but this one was a hit the first time out. I have to tell you that this is the best raspberry pie that I have ever tasted.

This is a very simple recipe and can be made in no time. Most people don’t make piecrust anymore and really don’t have the time for the mess. It is fine to buy a premade piecrust. If you do make your own piecrust, try removing a 1/2 cup of the flour from your recipe and replacing it with a 1/2 cup of ground pecans for an added touch to this pie.

Ingredients
6 cups fresh raspberries
1/2 cup Orange Full Throttle
1 1/2 cups granulated sugar
1/2 cup cornstarch
2 pieces premade pie dough (top and bottom)

Procedure
Roll out the bottom dough for the pie and place it in a 9-inch pie pan.
Gently mix the raspberries, Orange Full Throttle, sugar, and cornstarch together.
Place this mix in the pan on the bottom dough.
Lay the top dough over the pan and crimp it to the bottom dough.
Bake at 350 degrees until done, approximately 1 hour and 15 minutes.

Enjoy!