Fresh Raspberry Crumb Pie

READY IN: 1hr 30mins




  • 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.