Recipe by ratherbeswimmin'
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.
Top Review by Chef Florida Janie
I don't know why someone hasn't tried this easy recipe! I made a homemade pie crust instead of store bought, your choice, but a homemade one gives it special flavor! I had just stopped by a blueberry festival and bought not only a blueberry plant but a large quantity of blueberries. So of course, I added them to the raspberries! I made this pie twice. Once following the recipe exactly, then changing a few things! Not using the raspberry jam seemed better, fresher tasting, homemade pie crust and added blueberries. Terrific! The crumb topping I added some chopped pecans and voila! Served it to dinner company and they loved it!
- 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
- vanilla ice cream or peach ice cream or strawberry ice cream
Directions See How It's Made
- 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.