As much as I would like to bake EVERY weekend, I don’t think my body would agree with such an aggressive ‘pace’, so I have relegated myself to bake bi-weekly at the minimum. Besides keeping a little extra off my mid-section I have found that I am have become even MORE excited to bake when the time has finally come! Which is probably why I was overly excited about tackling my very first Raspberry Pie recipe!
Like I told my daughter, my pie making road map was to start with fruit and berry pies, of which I have already baked several, so finding a relatively simple raspberry pie recipe was top priority for me this weekend.
The raspberry pie recipe I ended up coming across was as simple as simple comes. As has become my custom (and preference) I opted for frozen fruit rather than out of the produce section, and made my own crust as I have taken a real liking for the flaky buttery flavor – so much so, that store bough crust, frozen or otherwise just don’t do much for me any longer.
The flaky crust has by now become second nature for me so whipping this together beforehand was nothing ‘but a thing!’ And what’s funny is that I now somewhat enjoy making the crust, mixing cool ingredients and mixing and mashing and rolling together what I know will be something fantastically tasteful.
The recipe called for 6 cups of raspberries, so I grabbed four, small bags of the frozen fruit the night before and let them thaw pretty much all the way.
Next, I measured out 6 cups, and since I had about a cup extra I just added those to the fix and upped the amount of sugar a tad because of it. The sugar and cornstarch had been mixed a little bit beforehand, so I poured this over my bowl of raspberries and gently mixed it all up. I then let this sit while I rolled out my dough, which had been chilling in the refrigerator.
Once the dough was laid out, raspberries gently poured in, and the top crust thrown over top (you may note that the original recipe called for a lattice top which I chose not to do), I took a brush and slapped on an egg wash, sprinkled a dash of cinnamon and nutmeg as well as a tsp. of raw sugar, then placed the pie in the pre-heated oven and set the timer for 65min. Recipe called for 60-75min so I figured 65min was a good mid-point.
By the time the time went off, the edges of the crust were browning but the center was not. It had started to crisp up some, but it didn’t have the browning I expected so I left the pie in for another 10min, covering the edges with foil.
I let the pie cool over night before even attempting to taste, despite the urge to dig in during the dark of night, as the aroma was intoxicating throughout the house.
Unlike some of the other recipes I have baked, where the second time around was the charm, after devouring a small slice of the raspberry pie, I was confident that I had hit this one out of the park on the first try.
The crust tasted extraordinarily good with the raspberry filling, much more so than any of my other pie projects. The 6 Tbsp of cornstarch seemed adequate as the pie was juicy but no runny, and the increasing the sugar from the 1/2 cup to a full cup (since I added more raspberries), was a spot on.
The recipe by Amber at Dessert Now Dinner Later, was SCARY simple and quick to do, and definitely something you could whip up almost at a moment’s notice. Have a try at it and come back to let me know how it went!
RASPBERRY PIE RECIPE…
- 1 Flaky Buttered Pie Crust
- 6 cups fresh or frozen raspberries
- ½ cup sugar (add more if the berries are especially tart)
- 6 Tbsp cornstarch
- 1 egg, whisked, for brushing
- Extra sugar or sugar crystals, for sprinkling on top
- Prepare Perfect Pie Crust and divide dough in half. Roll out one half and fit it inside the pie dish, cutting off the excess crust.
- Gently toss the raspberries with the sugar and cornstarch in a bowl. Empty the raspberries into the pie crust shell.
- Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust.
- Wet edge of bottom crust and press lattice strips into the edge of the bottom crust firmly. Cut off excess crust. Check out my Lattice Tutorial for step-by-step photo instructions on how to make a lattice top. Optionally, use extra crust to braid an edge for the crust. Attach with a little water, and press firmly to the edge of the bottom crust. (The steps for the braid are also in this tutorial.)
- Lightly brush the crust with a whisked egg and sprinkle the top with sugar.
- Bake at 350 degrees Fahrenheit for 60 to 75 minutes or until the crust is golden and the filling is bubbling in the center; cover with foil if crust gets brown before filling bubbles. Allow pie to cool for the filling to gel.
*Place a baking sheet on the rack below the pie to catch any drippings.
And lastly, a HUGE Thank you to Amber at Dessert Now Dinner Later for such a wonderful pie recipe!