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.
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Cr4sH _
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's absolutely delicious and sure to impress your guests.
PlayStation player
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Jayson Armoh
[email protected]This pie is so good, I could eat it every day! The crumb topping is my favorite part.
Asratul Kau
[email protected]I'm not a baker, but I was able to make this pie with ease. It turned out great and I'm so glad I tried it.
Roodab Ali
[email protected]This pie is the perfect summer dessert! It's light and refreshing, and the raspberry filling is tart and sweet.
Tushar Afridi
[email protected]I made this pie for a potluck and it was a big hit! Everyone loved it and asked for the recipe.
Ahmed Al Balushi
[email protected]This pie was a bit too sweet for my taste, but other than that it was very good. I would recommend using less sugar in the filling next time.
Deviram Jaisi
[email protected]I'm not a huge fan of raspberries, but I loved this pie! The crumb topping was so good that it made up for the fact that I don't like raspberries.
Shafiq Ur Rehman
[email protected]This pie was a bit more work to make than I expected, but it was worth it! The end result was a beautiful and delicious pie.
Usman Khan
[email protected]I made this pie for my family and they all loved it! My kids especially loved the crumb topping.
Sun Maya
[email protected]This pie is so good! I love the combination of raspberries and crumb topping. It's the perfect balance of tart and sweet.
Mahina j Yonghang8
[email protected]I've made this pie several times now and it's always a favorite. It's the perfect dessert for any occasion.
Chris Mabaso
[email protected]This pie was easy to make and turned out great! The only thing I would change is to use a bit less sugar in the filling. Other than that, it was perfect.
Madina electronics 007
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it. I would highly recommend this recipe.
Stellastina Appiah
[email protected]This pie was absolutely delicious! The crust was flaky and buttery, and the raspberry filling was tart and sweet. I will definitely be making this again.