Fresh raspberry pie is perfect for summer. Tart and sweet, this easy haveto havemake pie tastes a lot like a cobbler with its bubbling fresh raspberry flavor and flaky crust. Serve with a big scoop of vanilla ice cream for a fantastic summer dessert. Makes a really nice raspberry pie. I have never tried anything but fresh berries with it. It is very simple. Make your own crust or the crust rolled up and ready to go! I usually make mine and let it sit most of the day, or make it in the evening and let it sit all night for the juices to soak up and the pie to set. Hope you like it!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pies Yield: 6 Servings
Ingredients :
- 4 cup(s) fresh raspberries (4 heaping cups)
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) lemon zest
- 1 cup(s) sugar
- 3 tablespoon(s) corn starch
- 1 tablespoon(s) cold butter, cut into small pieces
- your favorite pie crust, homemade or store-bought
Intructions :
- Preheat oven to 400 F. Combine sugar, corn starch, and lemon zest in a small bowl. Stir to mix
- Add lemon juice to the berries
- Pour sugar mixture over berries and GENTLY stir
- Pour berries into an unbaked pie shell. Dot with a tablespoon of butter
- Place crust on top and make slits to let steam vent
- Brush the top with a little milk or cream
- Sprinkle with sugar
- I place a ring around mine to keep the edges from burning. Or you can use foil to cover the edges. With either one, I would spray the side touching the crust with Pam to keep it from sticking to the crust because of the milk you brush on. I have forgotten to do this a couple of times and it always sticks if I don't
- Bake at 400 F for 20 minutes. Then reduce the temperature to 350 F and bake another 25-35 minutes, depending on your oven. Mine usually takes 30 minutes and then I turn off my oven and let it sit for about 5 minutes
- Let sit for several hours for the juices to soak up.
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Keyword : recipe-American-Pies-Bake