Fresh Raspberry Crumb Pie
Ingredients
- 1 (9 inch) basic flaky pastry shells (single crust) ⓘ
- Filling ⓘ
- 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 ⓘ
- Crumb Topping ⓘ
- 1/2 cup all-purpose flour
- 1/2 cup sugar ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
Instructions
- 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 & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).