A Quick and Easy Raspberry Pie Recipe for You!

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!

raspberry-pie-recipe2Like 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.


raspberry-pie-recipeUnlike 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!



  • 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


  1. 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.
  2. Gently toss the raspberries with the sugar and cornstarch in a bowl. Empty the raspberries into the pie crust shell.
  3. Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust.
  4. 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.)
  5. Lightly brush the crust with a whisked egg and sprinkle the top with sugar.
  6. 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!

Merry Christmas! Will You Be as Busy as Me in the Kitchen This Weekend?

Merry Christmas everyone. Another Christmas is in the books and by now, everyone has opened gifts, eaten a hearty breakfast and are either comatose in deep sleep, out enjoying the day or busily engaged with their gifts. So, What did everyone get? Me? Well, since baking has become my second life, it was a ‘baking-esque’ type Christmas!

Gifts from the Wife…

pie schoolThe wife came pretty strong with a number of items that will no doubt only fuel my pie addictions. First item – Pie School: Lessons in Fruit, Flour & Butter! A book that I had already had on my radar, having bookmarked it on my Amazon.com wishlist some time ago. So glad I hadn’t already purchased this, although I more than likely would of kept both copies had I did, keeping one in the kitchen and one on my person!

Besides the standard compliment of fruity and very delicious looking pies, all fruit and dessert dishes, the book features a very cool ‘The Art and Science of Pies’ chapter which for me was one of the main draws of this book. With topics such as How to choose your best tools; how to make a Galette; how to be fruitful; how to be a pie roller; how to weave a classic lattice and several others, this book will undoubtedly help me understand some of the more intricate yet foundational skills necessary to become the pie connoisseur I one day hope to be!

mini piesThe other book my wife gave to me had a little more background to it, that I will reluctantly share with you now. I like to bake AND eat pie. Problem is, besides my Blackberry and Apple Pie dish, any other pie I have made and baked, I have eaten (OVER TIME and not in one sitting…) on my own, because no one else in the family had liked those particular dishes. This has had the ‘expected’ result at adding a few pounds to the midsection, despite working out on a regular basis. So this next pie book – The Magic of Mini Pies: Sweet and Savory Miniature Pies and Tarts, was not only to help bolster my skill and knowledge in making mini pies, but also a ‘message’ that I cut back on trying to devour entire 9-inch pie dishes on my own. Point taken wifey!

Mini pies may suit me better and not just to help me watch my weight, but also to allow me to better be able to TEST out new recipes without committing so much in time, ingredients and waistline! Along with that, The Magic of Mini Pies also has recipes for savory pies like chicken pot pies, cornish pastries, spinach mushroom quiches and more. ALL definitely on my baking road-map in the very near future!

Lastly, to go along with my ‘The Magic of Mini Pies’ book I also got a set of mini pie dishes all ready and primed for this weekend’s baking extravaganza – as well as a pie server and dry measuring cup.

What did Mom Get Me?

Mom is also a heavy supporter of my cooking ventures and bestowed upon me the complete DVD set to Top Chef University. Eight DVDs taking me through a crash course apparently in becoming as great a Chef as I can be in the home kitchen. I sooooooooo look forward to digging through these…hungrily!!

I see a busy weekend ahead in the kitchen and I can’t wait. How about you? What surprises were nestled beneath your tree this wintry morning?

A Lattice Peach Pie Recipe on a Chilly December Day

The week seemed to of blown through quickly with Boise experiencing some of he weirdest weather to date, especially moving into the second week of December. Some days were cool and brisk, as one might expect while others were balmy and warm by our standards, hovering in the low sixties at the crack of dawn. With the weekend fast approaching, and not having tried my hand at any new pie dishes, I anxiously heralded warm deliciousness that was calling my name!

I had psyching myself up for a blueberry or blueberry cream pie or even something with cranberry in it, like an apple-cranberry or cranberry pear pie for quite some time, but something else nudge its way to the front of the list. Something I had longed for but being out of season, I had been forced to settle for at another time. Peach pie!

Peach Pie Recipe

My ideal peach pie has always involved using fresh peaches… not so much from the grocery store or even from the local Farmers Market but straight from the tree, picked by my own hand. I like drama, what can I say! However, given my recent experiences at using frozen organic blackberries, I was ‘sold’ on the juicy ‘AFFORDABLE’ freshness of frozen fruit – so peach pie it was.

Like most first attempts, I have always opted for recipes that were relatively simple and straight forward, so ‘sticking to my guns’, I decided I’d tackle the Peach Pie Recipe from Two Peas & Their Pod.

Funny thing is, all week I had been looking at lattice pie crust arrangements and just to spruce things up, I thought I’d ‘knock two birds out with one stone’ and not only make my first peach pie recipe but my first lattice pie crust as well!

I quickly whipped out my favorite Flaky butter pie crust recipe (I’ve really become quite adept at putting this recipe together now – It’s become almost second nature), and had two tightly wrapped discs of pie dough chilling in the fridge in record time.

Next I prepped my peach filling. I had purchased three bags of the frozen peaches, which I had thawed earlier. The recipe called for 8 cups of peaches and the three bags I had amounted to about 7 cups worth, which proved to be adequate.


The peach pie filling called for many of the usuals, a dash of cinnamon and nutmeg and a few dabs of vanilla. What caught my eye on this peach pie recipe as opposed to others was the use of corn starch in the mix rather than flour. I had become a quick believer in the use of corn starch over flour when I baked and tried a number of blackberry pie dishes. I stirred up the mixture and then made preparation to get my dough at the ready!

For the lattice pie crust I used the diagram and instructions I found here on Gimme Some Oven

lattice pie crust

I rolled out the bottom crust, poured in my peach filling and followed the instructions listed on the Gimme Some Oven website. I ended up cutting my strips of dough a bit thicker in width than I should of have and so didn’t have as many strips to layout as the recipe called for, but it didn’t turn out too bad for my first attempt.

With the lattice arrangement set out as best I could, in the oven the pie went.


peach pie recipe

I didn’t egg wash the crust so I didn’t get the golden brown I would’ve liked for a great image, but that didn’t take away from the consistently great taste I have always gotten from the flaky buttered crust.

The Peaches had great flavor every time I bit into them, though I felt the filling could’ve been just a bit more on the sweet side of things. I may add another half cup of sugar next time around. The juice wasn’t abundant, but a tad more corn starch might help in thickening it up some, but it was still delish!

A great and simple recipe, quick and flavorful, will definitely put this in the recipe book and on the burner for another go-around!