Fresh Raspberry Pie oozes with the flavor of summer and childhood memories of Grandmothers and cold glasses of milk.
Fresh Raspberry Pie
by Sue Lau | Palatable Pastime
This pie was delicious! But it almost didn’t make it to the table.
Could be it was delicious enough to just be eaten alive by pie-sharks before it got there, but the truth was not so glamorous as a shark-pie-nado. Friends may recall me posting about it on Facebook that while trying to take the most scrumptious pictures I could (which can sometimes be a challenge in itself!), I bumped the tripod and the camera took a swan dive right into the middle of the pie. At that point, instead of raspberry pie, I dubbed this my “smash-pie” (not to be confused with a Smash burger!)
I had to stay lighthearted. After all, the camera did clean up without me totally destroying it. And I thought of Alton Brown and his “multi-taskers”, equipment that does double duty in the kitchen. In this case, the pie server, which besides beautifully lifting pieces of fruity pie, also effectively camouflages craters left by expensive cameras. I am sure if he had witnessed the Unfortunate Event, he would have felt proud, not about the crater, but by the disguise.
So I do hope that when you see the pie, you aren’t put off by it.
If you were, you might miss out on one of the best pies around (depending on your crust recipe). Actually I was quite lazy and used one out of the box. And being the foodie I am, I know there are those out there mumbling right now “I would never use a packaged pie crust!” But actually, they aren’t all that bad, and are quite flaky as you can see in the pictures. So be nice, ladies. And gents. I cook enough from scratch already to amaze people and sometimes folks need a break. And other times they just have to, because they don’t have time. So if you use red box dough, fear not. The pie is still going to be top notch. I promise!
Making Our Pie!
Fresh Raspberry Pie
- 1 double layer pie crust, prepared
- 30 ounces fresh raspberries (5 half-pints)
- 1 cup sugar
- 2 tablespoons quick cooking tapioca
- 2 tablespoons cornstarch
- generous pinch cinnamon
- juice of half lemon
- 1 tablespoon butter
- 1 egg white, lightly beaten
- 1 tablespoon coarse sugar or granulated sugar
- Preheat oven to 350F.
- Line deep-dish pie plate with one crust.
- Toss raspberries with sugar, tapioca, cornstarch, cinnamon and lemon juice until all the flour is taken up onto the berries.
- Place berries in the crust and dot with butter.
- Top with another pie crust, crimp edges together and flute edge, cut a vent on top of crust, then brush crust with lightly beaten egg white and sprinkle with sugar.
- Take thin strips of aluminum foil and wrap crust edges of pie.
- Bake pie for 45 minutes at 350F, then remove foil and bake an additional 25-35 minutes more or until pie is bubbly and crust is golden brown.
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I made this with fresh blueberries, since raspberries apparently are out of season again. It was super delicious 🙂 I think I used to wrong type of tapioca, because it wasn’t quite done. – Random Rachel for “Take Your Pick” tag game