It's time for pie! Raspberry pie to be exact.
Have you ever had raspberry pie? I hadn't until a couple years after I got married. I've picked raspberries pretty much every summer as long as I can remember. My grandma had an enormous garden when I was growing up, so we would go pick as many raspberries as we could most years. But eating as many as possible and making the rest into jam was typically what would be done with them.
Raspberry jam is still my favourite thing to make with the raspberries we pick every summer (off our own bushes now so there's not nearly as many, but enough for a few batches of jam!), but raspberry pie is making it's way up there in the list of things that must be done with those amazing berries.
The first time I had raspberry pie was a few years after getting married when I immediately started to freeze our annual raspberry haul so that I could make jam with them later. My husband snagged some of the berries before I could freeze all of them, insisting that he needed to make raspberry pie. I thought that sounded a little strange. Don't ask me why – every other berry is fantastic in pie, why not raspberries – but for some reason it seemed like a weird idea.
It wasn't. It was incredible. It may just be one of my favourites now.
Also, my husband made me raspberry pie that day. I'm kind of wondering now why that hasn't happened anytime in the 15 years since then.
But hey – at least now I know that raspberry pie exists. And it's delicious.
This recipe makes fantastic raspberry pie. If you're like me and have been missing out on it your whole life, you need to try it. You may find a new favourite too!
Raspberry Pie
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Yield: one 9" pie
Ingredients
- ½ recipe Perfect Pastry (enough pastry for one double crust)
- 5 cups raspberries (fresh or frozen)
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 1 tablespoon lemon juice
- pinch nutmeg
- 1 large egg
- 1 tablespoon water
Directions
- Preheat the oven to 425 degrees F. In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
- Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry. Place the raspberry mixture inside the pie crust. Lightly wet the edge of the crust with a bit of water. Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries. Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
- Whisk together the egg and water and brush it lightly over top of the pastry. Sprinkle with a bit of extra sugar. Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes. Reduce the heat to 375 degrees F and continue baking for another 30-40 minutes or until the crust is lightly browned and the filling is bubbling. If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning. Allow the pie to cool completely before slicing so that the filling will firm up.
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