Fresh Raspberry Pie

Submitted by Suzy_Q

"This is based on a one-time childhood experience of having a rare all-raspberry pie. It stayed with me forever and for the majority of the population who have never tried one, please do. Use whatever pie crust you like but I included an east recipe for one."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 pie
• Serves: 8

ingredients

• CRUST

• 2 cups whole wheat pastry flour
• 1⁄2 cup corn oil
• 1⁄3 - 1⁄2 cup apple juice
• 1⁄2 teaspoon salt

• FILLING

• 6 cups raspberries (3 pints)
• 1 1⁄2 1/2 cup agave nectar or 1 3/4 cups brown rice syrup
• 4 tablespoons tapioca flour
• 1⁄4 teaspoon cinnamon (optional)

directions

1. Preheat oven to 350.

2. FILLING:

3. Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.

4. CRUST:

5. Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
6. Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.

Reviews

[Saeriu]

I made this with wild raspberries we picked this past summer. Everyone who tried it, loved it. There seemed to be a lot of juice when it was time to slice the pie. I used a different crust recipe (from Saveur.com) that is my go-to crust recipe but otherwise the filling was made exactly as written. I'm not much of a raspberry pie fan so I only had a bite myself, but I thought that with the wild berries I could have used a touch more sugar but that, I think, comes with using wild berries. Will make again and will try it with domestic berries. Thanks!