Delicious Fresh Raspberry Pie
Indulge in the sweet-tart goodness of this Delicious Fresh Raspberry Pie, a delightful dessert that captures the essence of summer in every slice. This recipe incorporates fresh raspberries, combined with just the right amount of sugar to enhance their natural flavors, and a blend of cornstarch and tapioca to create a perfectly thickened filling. Each bite is an explosion of juicy raspberry goodness encased in a flaky, buttery pie crust that you can make from scratch or use store-bought for convenience. Perfect for gatherings, celebrations, or a simple family dessert, this pie is sure to impress any crowd. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat!
8
Servings
262.5
Calories
7
Ingredients
Ingredients
Fresh Raspberries
1 quart (washed and drained)
Granulated Sugar
1 1/4 cups (none)
Cornstarch
8 teaspoons (none)
Quick-Cooking Tapioca
2 tablespoons (none)
Water
6 tablespoons (none)
Butter
4 tablespoons (cut into small pats)
Pie Crust
1 (for double-crust pie)
Instructions
1
In a large mixing bowl, gently combine the washed raspberries, granulated sugar, cornstarch, quick-cooking tapioca, and water. Stir carefully to avoid crushing the berries, and let the mixture sit for about 15 minutes to allow the ingredients to meld together and create a syrupy filling.
2
While the filling is resting, prepare your pie crust. Roll out the bottom pie crust and place it into a 9-inch pie pan, ensuring it covers the bottom and sides.
3
Pour the raspberry filling into the lined pie crust, spreading it evenly.
4
Dot the raspberry filling with small pats of butter to enhance the flavor and richness of the pie.
5
Roll out the top pie crust and place it over the filled pie. Crimp the edges to seal the pie and create a decorative border.
6
Using a sharp knife, make several slits in the top crust to allow steam to escape during baking.
7
Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes or until the crust is golden brown and the filling is bubbling.
8
Remove the pie from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with your favorite ice cream or whipped cream.
Nutrition Information
11.25g
Fat
35g
Carbs
1.25g
Protein
2.5g
Fiber
21.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Delicious Fresh Raspberry Pie?
It is a sweet-tart summer dessert featuring fresh raspberries, granulated sugar, and a thickened filling enclosed in a flaky, buttery double-crust pie.
How many servings does this recipe provide?
This recipe provides 8 servings.
How many calories are in a single slice of this raspberry pie?
Each serving contains approximately 262.5 calories.
What are the primary ingredients for the filling?
The filling consists of fresh raspberries, granulated sugar, cornstarch, quick-cooking tapioca, and water.
How much sugar is used in the recipe?
The recipe calls for 1 1/4 cups of granulated sugar.
Why are both cornstarch and tapioca used in the pie?
They are blended together to create a perfectly thickened filling that holds its shape.
How long should the raspberry mixture sit before baking?
The mixture should sit for about 15 minutes to allow the ingredients to meld and create a syrupy filling.
What size pie pan is required?
A 9-inch pie pan is recommended for this recipe.
What is the initial oven temperature for baking?
The oven should be preheated to 425°F (220°C).
How long do you bake the pie at the initial high temperature?
The pie is baked at 425°F for 15 minutes.
To what temperature should the oven be reduced after the first 15 minutes?
The oven temperature should be reduced to 350°F (175°C).
How much longer do you bake the pie after reducing the heat?
Bake for an additional 45 minutes or until the crust is golden and the filling bubbles.
What should be done to the top crust before baking?
You should make several slits in the top crust with a sharp knife to allow steam to escape.
How long should the pie cool before it is sliced?
The pie should cool for at least 30 minutes before slicing.
What is the fat content per serving?
Each serving has 11.25g of fat.
How many carbohydrates are in one serving?
There are 35g of carbohydrates per serving.
What is the fiber content of the pie?
Each serving contains 2.5g of fiber.
How much protein does a slice provide?
Each slice provides 1.25g of protein.
How much sugar is in each serving?
There is 21.25g of sugar per serving.
How many ingredients are needed in total?
There are 7 main ingredients required for this recipe.
How much butter is added to the filling?
The recipe uses 4 tablespoons of butter, cut into small pats.
What type of tapioca is recommended?
The recipe specifies quick-cooking tapioca.
How much water is added to the fruit mixture?
The recipe uses 6 tablespoons of water.
What amount of fresh raspberries is needed?
You will need 1 quart of fresh raspberries, washed and drained.
How much cornstarch is used?
The recipe requires 8 teaspoons of cornstarch.
Can I use a store-bought crust?
Yes, you can use a store-bought double-crust pie crust for convenience.
What are the recommended serving suggestions?
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream.
How do you seal the pie?
Crimp the edges of the top and bottom crusts together to create a decorative border.
What tags are associated with this recipe?
Tags include raspberry pie, dessert, summer dessert, fruit pie, and fresh berries.
What is the purpose of dotting the filling with butter?
Dotting with butter enhances the flavor and richness of the raspberry filling.