Raspberry Pie

Raspberry Pie

Raspberry Pie

Raspberries. Petite, ruby red, delicate and slightly tart. You gotta love them!

Yes, they can be bit hairy. And yes, those tiny little seeds can crawl into the smallest crack between your teeth and cause you a nervous breakdown. If you eat raspberry jam for breakfast, the chances are you won’t feel your tongue by lunch time. But, you know… No pain, no gain. It’s as simple as that.Raspberry Pie

Raspberries are fruit with attitude. Deal with it. Besides, it’s kind of nice when you stumble upon a lost seed hours after eating breakfast or scrumptious dessert and you instantly remember how good it was. It’s like a genuine Proustian moment.

Piece of Raspberry Pie

Once you start eating this raspberry pie, you’ll forget all about the annoying seeds, tongue numbness and endless flossing. Those things won’t matter to you anymore. You’ll just want some more pie.

Raspberry Pie

Hours later, when you find a seed somewhere at the back of your mouth, you’ll be happy and thankful to be reminded there’s some more pie waiting for you in the kitchen.

Raspberry Pie

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Raspberry Pie

Makes one 22cm pie
Prep time: + dough chilling time
Cook time:
Total time:
Difficulty: Intermediate

Category: Pies & tarts
This gorgeous summer pie celebrates the beauty of raspberries and really makes them shine.  I like the slight tartness of raspberries, so I didn’t add much sugar to the filling. If your raspberries are very tart or you have a sweet tooth, add more sugar. You can also substitute raspberries with other summer berries or use a combination of them. Serve it with a dollop of crème fraîche over a nice cup of coffee, or a scoop of vanilla ice cream for a luscious fancy dessert.
For the crust:
Ingredients
250g all-purpose flour + more for dusting surfaces
1 tablespoon granulated sugar
1/2 teaspoon salt
160g cold butter, diced
70-85ml water, very cold
1 tablespoon milk (to brush the crust before baking)
1 tablespoon sugar + 1/4 teaspoon cinnamon (to sprinkle over the crust)
Directions
In the bowl of a food processor pulse together flour, salt and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream cold water into the flour and pulse until the dough just comes together. First add 75ml of water and if the dough still seems a bit dry, add one tablespoon at a time until it comes together. Turn out the dough onto a clean work surface, divide it in half and shape each half into a flattened disk. Wrap in plastic, and refrigerate for one hour or overnight.
For the raspberry filling:
Ingredients
600g fresh raspberries
1 lemon, zest and juice
100g sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 heaped tablespoons cornstarch
Directions
Place the raspberries into a large bowl and toss them with lemon zest and juice. In a small dish, stir together sugar, cinnamon, ginger and cornstarch until evenly mixed. Add to raspberries and toss to evenly coat, crushing and bruising the raspberries with the back of your spoon. Taste the filling and add more sugar if your raspberries are tart or if you have a sweet tooth.
Preheat the oven to 180°C. Butter a 22cm pie or tart pan.
Take one half of the chilled dough and roll it out in a 26cm circle. Make sure your work surface is well floured so the dough doesn't stick. Transfer the rolled dough to your pie pan. The dough should be large enough to hang over the sides of the pan. Spoon the filling, including any accumulated juices, in an even layer into bottom pie dough.
Roll out the other half of the dough to a 26cm circle and carefully transfer it over the filling. Trim the dough overhang to the diameter of the pie dish’s rim. Press the edges of bottom and top dough lightly with your fingers so they stick together and then crimp decoratively. Cut several slits in the center of the top layer of pie crust to allow any air inside the pie to escape while it's cooking. Brush the top with milk and sprinkle with cinnamon sugar mix.
Bake for 50 minutes,until filling is bubbling all over and the crust is a nice golden brown. If the crust begins to brown too quickly, remove the pie from the oven, cover with tin foil, and place it back in the oven. Cool for three hours at room temperature before serving.

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