Indulge in the sweet nostalgia of Grandma Chady's Raspberry Pie—a delightful dessert that captures the essence of summer in every bite! This mouthwatering pie, bursting with fresh raspberries and a perfectly flaky crust, is sure to become a cherished favorite in your home. Whether you're hosting a gathering or simply treating yourself, this recipe promises to deliver a slice of happiness that will have everyone asking for seconds. Ready to impress your family and friends with a dessert that’s as easy to make as it is delicious? Let’s dive into the recipe that will elevate your baking game!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 pie
Ingredients
- 1 pie crust
- 2 cups fresh raspberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the pie crust bakes evenly and becomes golden brown.
- Prepare the pie crust. If you are using a store-bought crust, follow the package instructions for thawing and fitting it into a pie dish. If you are making your own crust, roll it out on a floured surface and fit it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
- In a large mixing bowl, combine the fresh raspberries, sugar, cornstarch, and lemon juice. Gently toss the ingredients together until the raspberries are evenly coated with the sugar and cornstarch mixture. Be careful not to crush the raspberries too much.
- Let the raspberry mixture sit for about 10 minutes. This allows the juices to release from the raspberries, creating a flavorful filling.
- Pour the raspberry filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter to add richness and flavor.
- Cover the pie with a top crust if desired. You can either use a second pie crust, cut slits for a lattice design, or create a decorative pattern. If using a full crust, make sure to cut a few slits to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes. This cooling time allows the filling to set, making it easier to slice.
- Serve the pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose the Right Raspberries: For the best flavor, opt for fresh, ripe raspberries. They should be plump and fragrant. If fresh ones aren’t available, frozen raspberries can work, but be sure to thaw and drain them first to avoid excess moisture.
- Prepare Your Crust: If you’re using a store-bought crust, make sure to follow the thawing instructions carefully. For homemade crusts, chill the dough before rolling it out to ensure a flaky texture.
- Let the Filling Rest: Allowing the raspberry mixture to sit for 10 minutes before pouring it into the crust helps the flavors meld and ensures a juicy filling without being overly runny.
- Don’t Skip the Butter: Dotting the filling with small pieces of butter not only enhances the flavor but also adds richness to the pie. It’s a simple step that makes a big difference!
- Watch the Baking Time: Keep an eye on the pie as it bakes. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning while the filling continues to bubble.
- Cooling is Key: Allow the pie to cool on a wire rack for at least 15-20 minutes before slicing. This helps the filling set, making it easier to serve without falling apart.
- Serve with Style: For an extra treat, serve your pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures and textures will elevate your dessert experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 2g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
