Fresh raspberry pie
Toss fresh raspberries with a few simple ingredients to make a delicious filling for this summertime pie.
Even with a store-bought pie crust your raspberry pie will taste top notch.
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This pie was delicious! But it almost didn’t make it to the table.
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 Alton Brown had witnessed the "Unfortunate Event," he would have felt proud, not about the crater, but by the disguise.
I was quite lazy and used a pie crust from the box for this one. 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 by the photo. I cook enough from scratch already to amaze people and sometimes need a break. So if you use red box dough, fear not. The pie is still going to be top notch!
Fresh raspberry pie
Serves 5-7
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
1. Preheat oven to 350 degrees F.
2. Line a deep-dish pie plate with one crust.
3. Toss raspberries with sugar, tapioca, cornstarch, cinnamon, and lemon juice until all the flour is taken up onto the berries.
4. Place berries in the crust and dot with butter.
5. 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.
6. Take thin strips of aluminum foil and wrap crust edges of pie.
7. Bake pie for 45 minutes at 350 degrees F., 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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