I love berries of any kind…especially when they’re encased in pie crust
and topped with vanilla ice cream. Right now fresh raspberries are in season…and
they’re not too expensive. So it’s a great time of the year to make a raspberry
pie. Here’s my recipe. And by the way, frozen raspberries work well too.
RASPBERRY PIE
Pastry for a 9-inch double-crust pie
6 cups fresh raspberries or 5 cups frozen, unsweetened raspberries, thawed slightly
1 cup granulated sugar (preferably ultra-fine or Baker’s Sugar)
1/3 cup (heaping!) all-purpose flour
1 tsp. lemon juice
2 T. butter, cut into small pieces
Line pie pan with half of the pastry. In a mixing bowl, combine the berries, sugar, flour and lemon juice. Spoon into bottom crust. Top with butter pieces (trying for an even coverage). Moisten edge of crust with water, and place top crust on top. Crimp edges to make crust. Cut slits in top crust to allow steam to escape. Bake in 375 degree oven for 50 minutes to an hour. If crust starts browning, put aluminum foil or a pie shield on top of crust. When done, remove from oven and allow to cool on rack 1-2 hours before cutting and serving. Tastes especially good topped with vanilla ice cream.
6 cups fresh raspberries or 5 cups frozen, unsweetened raspberries, thawed slightly
1 cup granulated sugar (preferably ultra-fine or Baker’s Sugar)
1/3 cup (heaping!) all-purpose flour
1 tsp. lemon juice
2 T. butter, cut into small pieces
Line pie pan with half of the pastry. In a mixing bowl, combine the berries, sugar, flour and lemon juice. Spoon into bottom crust. Top with butter pieces (trying for an even coverage). Moisten edge of crust with water, and place top crust on top. Crimp edges to make crust. Cut slits in top crust to allow steam to escape. Bake in 375 degree oven for 50 minutes to an hour. If crust starts browning, put aluminum foil or a pie shield on top of crust. When done, remove from oven and allow to cool on rack 1-2 hours before cutting and serving. Tastes especially good topped with vanilla ice cream.
Happy baking!
~Becky
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