Admittedly, I am a sucker for a good homemade pie. There is just something about all that flaky goodness, stuffed with fruit and spices, all warmed up with a scoop of ice cream on top that is blissfully perfect to me. And it is why when we decided to host not one, but two, Easter dinners this year (one for family and one for friends), it didn’t take me long to decide that one of those dinners was going to have pie for dessert (the other had cake because I love decorating cakes – more on that here!).
Now, this next part may come as a surprise to those who know me: while I am an incredibly organized person in pretty much all aspects of my life, I am incredibly unorganized when it comes to cooking and baking. I rarely follow a recipe as it is written. I much prefer to be creative and “wing it” in the kitchen, making things up as I go. Typically, I look at 3 or 4 recipes, then I take elements I like from each and combine them, often adding a few of my own as well (sidebar: I am fairly confident this is why my adventures into gluten-free and vegan baking have never been overly successful – those recipes are not to be messed with!). So, true to form, I sat down in our kitchen on Easter Day with my computer and starting perusing different pie recipes, eventually settling on the list of ingredients set out below. And let me tell you, if you haven’t had raspberry pie before, you have to try it; it is so easy to make and incredibly tasty! Here is the final product:
Looks delicious, right? It certainly was! We had just one teeny, tiny piece left (which disappeared promptly the next day before noon), so I would say it went over well.
Okay, enough chatter. Let’s get to the part you came here for!
Raspberry Pie Recipe:
2 batches of pastry dough (I always use this recipe for pies, and it is honestly one of the few that I follow as it is written because it is just that good)
5 cups frozen raspberries
3/4 cup granulated sugar
4 tbsp cornstarch
1 tsp vanilla extract (use the real kind, not the artificial stuff)
1 tbsp butter (for topping)
1-2 tbsp coarse sugar (for topping)
Prepare pie pastry batches according to instructions.
Preheat oven to 400 degree C. Roll out pastries, and place one in the bottom of the pie plate, reserving the other for the top. Trim excess bits from the edges of the pastry.
In a large skillet, warm raspberries on low heat. Once mostly thawed, add sugar, cornstarch and vanilla and leave on low heat, stirring frequently, for approximately 10 minutes (this provides the raspberry filling time to thicken).
Scoop pie filling into the pastry crust and top with remaining pastry in either lattice style or as one full piece (if you will be placing the full piece of pastry on top of the pie, be sure to cut slits or poke holes in same so the pie can properly vent).
Pinch the edges of the bottom and top pastry crusts together (use a small amount of water to help create a stronger seal, if necessary).
Melt butter and brush on top of pie. Sprinkle with coarse sugar.
Place pie on baking sheet to catch drips and place in oven for approximately 30 minutes, checking it intermittently. If the pie is browning too quickly, tent it with a piece of aluminum foil to prevent it from burning. Once finished, let cool for at least 20 minutes, but serve it while it still warm (Warning: it will be a complete mess but will be oh-so-tasty this way! If you prefer a cleaner cut, let the pie sit longer so it has time to set). Enjoy!