Prep 40 mins
Cook 1 hr 30 mins
This red raspberry pie has been the signature dessert for many years at the Pines Tavern in Gibsonia, Pa. Note: The dough for the pie crust has to chill for an hour and this is not included in prep time.
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable shortening, chilled, cut into pieces
- 1⁄2 cup unsalted butter, chilled, cut into pieces
- 6 tablespoons ice water
Red Raspberry Filling
- 40 ounces frozen raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any) or 40 ounces fresh red raspberries (if using frozen, do not thaw, knock off any excess ice crystals, if any)
- 1 cup granulated sugar
- 2 tablespoons fine dry tapioca
- 1⁄8 cup lemon juice
Vanilla Custard Sauce
- 1 egg
- 3⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- For crust, blend flour, sugar, cinnamon and salt in food processor.
- Add shortening and butter and cut in, using pastry blender or turning food processor on and off until mixture resembles coarse meal.
- Blend in enough ice water to form moist clumps.
- Gather dough in a ball.
- Divide in half.
- Flatten each piece into a disk.
- Wrap in plastic wrap; chill for an hour before rolling out.
- For filling, mix all ingredients very well.
- Roll out bottom crust and fit into a 9-inch pie pan.
- Place raspberry filling on top (it seems like a lot, but play with it and pile those berries in there).
- Cover with top crust.
- Cut small slash in top to vent steam.
- Place pie on cookie sheet.
- Bake at 350 degrees until top is golden brown and juices bubble, about 1 hour.
- For sauce, in top of a double boiler, slightly beat egg.
- Mix in sugar and flour, then gradually stir in milk.
- Cook over simmering water until mixture is slightly thickened, about 10 to 15 minutes.
- Cool to room temperature, then add vanilla and salt.
- This makes 2 1/2 cups of sauce.
- Serve sauce with pie.
Simply amazing! Flaky, buttery crust and the filling is bursting with flavor. I cut back on the sugar just a tad to give it a more tart flavor