Raspberry Pie
This from scratch raspberry pie is simple, with few ingredients and absolutely delicious, enjoy warm with a scoop of ice cream!
Video
Equipment
Ingredients
- 2 Each Pie Crust Recipe follow for easy recipe
- 36 Ounces Fresh Raspberries
- 1 Cup Granulated Sugar
- ⅓ Cup Cornstarch
- 1 Tablespoon Lemon Juice
Instructions
- Pour the lemon juice over the raspberries.1 Tablespoon Lemon Juice, 36 Ounces Fresh Raspberries
- Add the cornstarch and sugar to a large resealable bag and shake to mix.⅓ Cup Cornstarch, 1 Cup Granulated Sugar
- Add the raspberries to the bag and shake around to evenly coat.
- Take one prepared pie crust and line a 9" pie dish.2 Each Pie Crust Recipe
- Pour the raspberries into the crust in the pie dish.
- Top with the second pie crust and decorate how you like. Place the readied pie into the refrigerator and turn your oven on to 425°F with a rack in the lowest position.
- Once the oven is ready remove the pie from the refrigerator and place directly in the oven on that lower rack. Bake for 10 minutes.
- Turn the oven down to 350°F and bake for a further 40 minutes.
- Remove from the oven and allow to rest for 30 minutes before slicing into the pie.
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Nutrition
Serving: 200g | Calories: 378kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 176mg | Potassium: 236mg | Fiber: 9g | Sugar: 31g | Vitamin A: 43IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 2mg
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