RUTH EICHNER'S FROZEN RASPBERRY PIE

Ruth Eichner's Frozen Raspberry Pie image

Provided by Molly O'Neill

Categories dessert

Time 1h20m

Yield One 9-inch pie

Number Of Ingredients 6

1 recipe Middlebury pie crust
3 tablespoons flour
1 cup sugar, plus 1 tablespoon for sprinkling
1 rounded tablespoon instant tapioca
5 cups frozen raspberries, barely thawed
1 tablespoon heavy cream

Steps:

Preheat the oven to 450 degrees. Roll out 1 dough round between 2 sheets of wax paper and line a 9-inch pie pan with it. Prick the bottom and sides, trim the sides to a -inch overhang and chill for 30 minutes.
Combine the flour, 1 cup of sugar and the tapioca and, using a fork, combine with the raspberries, leaving as many frozen clumps as possible. Pour this mixture into the pie shell. Roll out the other round between sheets of wax paper, cut a decorative vent in it and lay it over the fruit. Crimp the edges together firmly and flute.
Brush the top of the pie with the cream and sprinkle with the remaining tablespoon of sugar. Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 35 more minutes, or until the berries in the middle of the pie are visibly bubbling.