RASPBERRY CRUMB PIE RECIPES

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FRESH RASPBERRY CRUMB PIE RECIPE - FOOD.COM



Fresh Raspberry Crumb Pie Recipe - Food.com image

Tip for juicy berry pies--if you see a lot of juice in the filling before you have added the crumb topping, sprinkle several tablespoons of quick-cooking rolled oats over the pie and return it to the oven for about 5 minutes; the oats absorb the juice and form sort of a barrier; then add the topping and proceed as usual.

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1 (9 inch) basic flaky pastry shells (single crust)
4 cups fresh raspberries
1/2 cup sugar, plus
3 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 -3 tablespoons seedless raspberry jam
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
peach ice cream or strawberry ice cream

Steps:

  • Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
  • In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
  • Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
  • Spread the raspberry jam inside the chilled pie shell.
  • Scrape the filling into the shell, smoothing the fruit with a spoon.
  • Place the pie on the center oven rack and bake for 25 minutes.
  • Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
  • Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
  • Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
  • Take pie from oven and lower temp to 375°.
  • Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
  • Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
  • Slide a large foil-lined baking sheet onto the rack below to catch spills.
  • Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
  • Transfer pie to a wire rack; let cool.
  • Serve barely warm or at room temperature with ice cream.

Nutrition Facts : Calories 487.4, FatContent 18.7, SaturatedFatContent 7.5, CholesterolContent 20.3, SodiumContent 264.3, CarbohydrateContent 78.4, FiberContent 6.3, SugarContent 46.6, ProteinContent 4.1

RASPBERRY CRUMB PIE RECIPE - FOOD.COM



Raspberry Crumb Pie Recipe - Food.com image

Make and share this Raspberry Crumb Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 pie

Number Of Ingredients 10

1 unbaked pastry shell (8 or 9 inch)
1/2-3/4 cup granulated sugar
3 tablespoons cornstarch
4 1/2 cups fresh raspberries
1 tablespoon lemon juice
1 tablespoon butter or 1 tablespoon margarine, cut into bits
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 dash cinnamon
3 tablespoons butter or 3 tablespoons margarine, softened

Steps:

  • Preheat oven to 400 degrees.
  • For the filling: In a bowl, combine sugar and cornstarch.
  • Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
  • For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
  • Dot pie with butter and top with crumb mixture.
  • Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

Nutrition Facts : Calories 2591.2, FatContent 110, SaturatedFatContent 44.3, CholesterolContent 122.1, SodiumContent 1300, CarbohydrateContent 390.5, FiberContent 44.6, SugarContent 195.7, ProteinContent 24.8

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