FRESH RASPBERRY CRUMB PIE

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Fresh Raspberry Crumb Pie 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.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

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, Fat 18.7, SaturatedFat 7.5, Cholesterol 20.3, Sodium 264.3, Carbohydrate 78.4, Fiber 6.3, Sugar 46.6, Protein 4.1

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