Fresh Raspberry Crumb Pie
(from saymyname’s recipe box)
Tip for juicy berry pies—if you see a lot of juice in the filling before you have added the crumb topping, sprinkle several tablespoons of quick-cooking rolled oats over the pie and return it to the oven for about 5 minutes; the oats absorb the juice and form sort of a barrier; then add the topping and proceed as usual.
Serves 6 peopleIngredients
- Filling:
- 4 cups fresh raspberries
- 1/2 cup sugar, plus
- 3 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 2 -3 tablespoons seedless raspberry jam
- Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
- Garnish:
- vanilla ice cream or peach ice cream or strawberry ice cream
Directions
-
Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
-
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
-
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
-
Spread the raspberry jam inside the chilled pie shell.
-
Scrape the filling into the shell, smoothing the fruit with a spoon.
-
Place the pie on the center oven rack and bake for 25 minutes.
-
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
-
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
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Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
-
Take pie from oven and lower temp to 375°.
-
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
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Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
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Slide a large foil-lined baking sheet onto the rack below to catch spills.
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Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
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Transfer pie to a wire rack; let cool.
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Serve barely warm or at room temperature with ice cream.