Best 2 Raspberry Crumb Pie Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry Crumb Pie, a harmonious blend of sweet and tangy flavors. This delectable treat features a flaky, buttery crust enveloping a luscious filling of plump, juicy raspberries, each bite bursting with a burst of summery goodness. The crowning glory is a golden-brown crumb topping, a symphony of oats, flour, sugar, and butter, adding an irresistible textural contrast to the velvety filling. As you delve into this irresistible pie, each spoonful promises a delightful dance of flavors and textures, leaving you craving more.
Dive into the secrets of creating the perfect Raspberry Crumb Pie with our comprehensive recipe, meticulously crafted to ensure a flawless baking experience. We guide you through each step, from preparing the flaky crust to achieving the perfect balance of sweetness and tartness in the raspberry filling. Discover the art of creating the crumb topping that adds the perfect finishing touch to this culinary masterpiece.
Ready to expand your baking horizons? Explore our curated collection of additional recipes, each offering a unique twist on the classic Raspberry Crumb Pie. From the decadent Chocolate Raspberry Crumb Pie, a symphony of chocolate and raspberry flavors, to the innovative Gluten-Free Raspberry Crumb Pie, catering to dietary preferences, we have something to satisfy every palate. Embark on a culinary adventure with our comprehensive guide, and let the tantalizing aroma of freshly baked Raspberry Crumb Pie fill your kitchen.
RASPBERRY-APPLE CRUMB PIE
Go straight for the sweet tooth with this raspberry and apple crumb pie, with a secret layer of almond paste. Serve with a scoop of vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
- In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
- Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 15 mg, Fat 3, Fiber 6 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 44 g, TransFat 2 g
RASPBERRY CRUMB PIE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
- To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl. In a small bowl, combine the sugar, flour, and cinnamon. Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated. Gently place the raspberries in the pie shell, taking care not to break down the berries. Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving. If you choose, add a dollop of whipped cream to each slice to serve.
- Raspberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
Tips:
- Use fresh raspberries. Fresh raspberries will give your pie the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
- Don't overfill the pie crust. The raspberries will release a lot of juice as they bake, so it's important not to overfill the pie crust. Otherwise, the juice will bubble over and make a mess.
- Bake the pie until the crust is golden brown and the filling is bubbling. The pie is done baking when the crust is golden brown and the filling is bubbling. You can check the filling by inserting a toothpick into the center of the pie. If the toothpick comes out clean, the pie is done.
- Let the pie cool before serving. The pie will need to cool for at least 30 minutes before serving. This will allow the filling to set and the crust to firm up.
Conclusion:
Raspberry crumb pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling, crumbly topping, and flaky crust, this pie is sure to be a hit with everyone. So next time you're looking for a special dessert to make, give raspberry crumb pie a try. You won't be disappointed.
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