Teresa's Recipes
Classic Raspberry Pie
Indulge in the essence of summer with this Classic Raspberry Pie. Bursting with sweet and tart flavors, the juicy raspberry filling is nestled in a flaky, golden crust that offers a delightful crunch with each bite. This pie, which dates back to the medieval times, is a testament to the timeless appeal of simple, quality ingredients.
Ingredients
- 2 (9-inch) crusts Pie crust
- 4 cups, fresh or frozen Raspberries
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1, beaten (for egg wash) Egg
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 12g
- Carbs: 50g
- Protein: 4g
- Sodium: 180mg
- Sugar: 22g
Instructions
- Preheat the oven to 375°F (190°C).
- Unroll one of the pie crusts and press it into a 9-inch pie dish, ensuring it adheres to the bottom and sides of the dish.
- In a large mixing bowl, combine the raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the raspberries are well coated.
- Pour the raspberry mixture into the pie dish, spreading it evenly.
- Cover the raspberry filling with the second pie crust. Trim any excess crust hanging over the edge of the dish, then crimp the edges to seal the pie.
- Lightly brush the top crust with the beaten egg. This will give the pie a beautiful golden brown finish.
- With a sharp knife, cut a few slits in the top crust to allow steam to escape. This prevents the pie from becoming soggy.
- Bake the pie on the center rack of the oven for 40 to 45 minutes, or until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and let it cool for at least 2 hours before serving. This allows the filling to set.
Tips
- For a glossy finish, you can sprinkle a little sugar on the crust after the egg wash.
- If using frozen raspberries, ensure they're thoroughly defrosted and drained before mixing with the other ingredients to prevent a soggy pie.