It’s pie season, and ever since I’ve shared my perfect pie crust, I’ve been pumping pies out of my kitchen like they’re going out of style!
This Raspberry Pie Recipe is just one of the delicious pies coming your way over the next few weeks!
Have you given my perfect pie crust recipe a try yet?
If not, then this raspberry pie is the best way to start! The filling is made of fresh plump raspberries, but you could use frozen if you can’t find a good deal on the fresh ones!
I’m typically not a fan of raspberry pie, but I was craving something sweet and tart and this pie just came together so easily, how could I resist?!
Just combine your raspberries with some sugar, cornstarch and tapioca.
The cornstarch and tapioca are crucial for making sure your sweet pie is sliceable, and not just a pile of raspberry goo in the end.
How many of you have tried to make a raspberry or any kind of fruit pie, only to have it be all runny and messy when it’s done baking?
The cornstarch and tapioca thicken up the natural juices that are let go during the baking process. So your pie is nice and sliceable and not messy at all!
When it comes to topping your pie, you could do several things:
- You could simply place a whole piece of pie dough on top, and cut a few slits in the top to vent.
- You could make a lattice top, by weaving strip of pie dough over the filling.
- Or you could get fancy and decorate with strips or shapes of pie dough.
I made my lattice top, then I had some leftover pie dough so I thought I would make a simple twist with the dough and place it around the edges. I love the extra pie crust, but if you’re more about the filling, then you could leave it at the lattice top.
Notice how the filling stays nice and firm? It’s pie-perfection!
I took this pie over to my sister-in-law’s house for a family gathering and the pie was gone in minutes. Everyone loved it!
My favorite way to serve it is with extra fresh raspberries and a scoop of vanilla ice cream! Mmmm!
Raspberry Pie Recipe
- Yield: serves 8
- 1 recipe Pie Crust (or two unbaked 9″ refrigerated pie crust dough)
- 6 cups fresh (or frozen*) raspberries
- 1 1/4 cup sugar
- 2 tbsp corn starch
- 2 tbsp instant tapioca (found in the baking aisle)
- 1 egg, lightly beaten
- 1 tbsp sugar – for topping
- Prepare one disc of pie crust in a 9 inch pie pan.
- Combine the raspberries, sugar, cornstarch and tapioca in a large bowl and stir to coat. Let sit for 15 minutes, then pour into the prepared pie pan.
- Top your pie with the remaining rolled out pie dough. If you would like to cover the pie completely, remember to cut a few slits in the top so the fruit can vent.
- Brush the top of the pie dough with the lightly beaten egg and sprinkle with the remaining sugar. Bake in a preheated 350 degree oven for 50 to 55 minutes, or until the center is lightly bubbling and the crust is golden brown.**
- Let cool completely on a wire rack. Slice and enjoy!
*If using frozen raspberries, increase the amount of cornstarch to 3 tbsp.
**If the crust is browning too quickly, you can loosely cover the crust with tinfoil and continue baking until the center is bubbly.
- Serving Size: 1