Desserts

Raspberry Pie

Elizabeth Gorecki
May 31, 2013
126

Sweet, tart, and bursting with flavor.

6
1 pastry for 9-inch pie See below
4 cups fresh or frozen raspberries
1 cup sugar
3 Tbsp. all-purpose flour
1 Tbsp. lemon juice freshly squeezed
1 Tbsp. cold, unsalted butter
Milk or cream
1 sprinkle Sugar
In a large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden. Once cooked, place on a wire rack, let cool and then enjoy!
Nutritions

Calories
423

Sodium
200mg
8% DV

Fat
21g
33% DV

Protein
6g
13% DV

Carbs
52g
17% DV

Fiber
2g
10% DV