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.
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.
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.
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.
Prep time: + dough chilling time
Category: Pies & tarts
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)
1 lemon, zest and juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 heaped tablespoons cornstarch
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.