Fresh Raspberries
Fresh Raspberry Pie baked in a flaky pie crust with plump ripe raspberries and spices. Dress it up with a lattice or double crust and serve à la mode with ice cream! Simply delish!
Raspberry Pie Tips & Tricks
- Tapioca pearls work well in raspberry pies. Use either whole pearls or quick cooking tapioca. No prep is needed, just add them right in with the raspberries. Tapioca is sold in most supermarkets in the baking section. Likewise, flour also helps to bind the pie. You can even use a combination of both flour and tapioca.
- Frozen raspberries can also be used, but thaw them out first and drain them good. Frozen raspberries give off a lot of liquid which would make the pie mushy. Add another 1/4 cup flour for a total of 3/4 cup.
Fresh Raspberry Pie Recipe
Recipe for 9" Double Crust Pie Crust (Click on The Best Pie Crust Recipe. This recipe makes enough for 4 crusts. You can divide the recipe in half or freeze the extra crusts.)
4 1/4 cups fresh raspberries
1 1/4 cup sugar, more if raspberries are very tart
1/2 cup flour or 4 Tablespoons tapioca pearls or quick cooking tapioca
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
1 Tablespoon milk or cream for brushing the top
1 Tablespoon sugar for dusting
How to Make a Fresh Raspberry Pie
- Preheat oven to 375 degrees F
- Roll out the pie crust bottom and top according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
- Toss together gently in a large bowl; raspberries, sugar, flour or tapioca, spices if desired and lemon juice. Fold into prepared pie crust.
- Choose either double crust or lattice crust. Cut a few decorative vent holes in the top to let steam escape.
- Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from the vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
- Remove to cooling rack and let cool for 30-60 minutes. The pie will slice easier if it is refrigerated first
- Serve Raspberry Pie à la mode with ice cream or sweetened whipped cream.
- Refrigerate leftovers if there are any!
- Makes 1 double crusted pie. Serves 8.
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Comments
I am curious as to how much lemon juice is supposed to go into the pie because you do not list it in the ingredients but say to add it in the instructions?? I've used this recipe twice now and someone asked me if I added lemon juice the second time.
Just curious, but the pie's are delicious to me either way, =)
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