Raspberry Streusel Pie
Raspberry pie is so ridiculously delicious with the berry jewels of summer! The streusel on top provides a crunchy contrast. A real “Summer Stunner”!
Raspberry Streusel Pie
5 cups fresh or frozen raspberries (if using frozen, let them thaw completely and drain off excess liquid first
1/3 cup cornstarch
1 tablespoon freshly squeezed lemon juice
¼ teaspoon of salt
pinch of nutmeg
-Wash fresh raspberries and spread them on a clean paper towel to remove excess moisture. (If using frozen, thaw completely and drain of liquid.
- In a large mixing bowl, whisk together the sugar, cornstarch, and salt until combined. Add the raspberries to the dry mix and, using a rubber spatula, gently fold the berries into the sugar mixture until they are coated. Be very gentle so the fragile berries will hold their shape. Gently stir in the lemon juice.
-Pour the filling into the prepared unbaked pie crust. Dot the top of the filling with the streusel mixture (recipe below).
-Bake at 425°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) then bake for an additional 35–40 minutes until the filling is bubbling and streusel is lightly browned.
-Allow the pie to cool at room temperature for at least 3 to 4 hours before slicing or cool at room temperature for 1 hour, then place in the refrigerator to chill until ready to serve. Makes 8 servings. Great served with vanilla ice cream (especially with homemade ice cream!)
Streusel Crumb Topping:
1/3 cup unsalted butter, melted
1/3 cup packed brown sugar
3 tablespoons white sugar
1 teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons all-purpose flour
-Melt the butter in a small saucepan or in a bowl in the microwave. Stir in both the brown and white sugar, cinnamon, nutmeg, vanilla extract and salt until combined. Then add the flour and, with a fork, mix it in until well incorporated.
Prepare one pie crust or use a frozen prepared pie crust. Line bottom of a 9 inch pie plate with the crust then crimp the edges. Fill the crust with the raspberry mixture.
Crumble the streusel topping over the raspberry filling. Bake the pie accroding to the directions until the filling has thickened and the streusel is slightly browned.
Allow the pie to cool for 3 -4 hours at room temperature, or chill for 2 -3 hours before serving.
Raspberry pie is so ridiculously delicious with the berry jewels of summer! The streusel on top provides a crunchy contrast. A summer stunner!
PERSNICKETY NOTES:
Flaky Pie Crust:
1 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon sugar, 3 tablespoons cold butter, 3 tablespoons vegetable shortening, 3 - 4 tablespoons ice-cold water, 1/2 tablespoon vinegar
-Combine the flour, salt and sugar. Cut in butter and shortening with a pastry blender or by hand until the mixture resembles coarse crumbs. (This can be done in a food processor by pulsing the ingredients together about 10 times.)
-In another bowl, mix water and vinegar. Add the liquid mixture a bit at a time to the flour mixture, tossing with hands until water is distributed (or pulsing a few times in the food processor) Form dough into a flat, thick disc, handling as little as possible. Wrap dough disc in plastic wrap and chill for 30 minutes in the fridge.
-Roll out the chilled pie dough: On a floured work surface, place the pie crust and flatten slightly with a rolling pin. Dust the pin and dough with flour and roll it out to about a circle 12 inches in diameter. Turn the dough about a quarter turn after every few rolls to create the best circle shape. (I like to roll my pie dough out on a lightly floured piece of waxed or parchment paper. Then I place the empty pie plate upside down centered on the round disk of dough and with the help of the paper, turn both upside down so the pie plate is standing upright. Then I just gently peel off the paper. Makes this step so easy!)
-Carefully lift and place the dough into a 9 X 2-inch round pie dish. Cut any excess dough that hangs more than an inch over the edges of the dish, then fold the dough under, making the edge smooth and even around the dish. Crimp the edge decoratively in your favorite fashion or press with the tines of a fork.
