Oh, it’s been such a long time since I’ve enjoyed a slab of Raspberry Pie! I love fruit pies anyway since I grew up on a steady diet of them. But Raspberry Pie has always been one of my favorites. The key is getting just the right amount of sugar so the pie isn’t too tart.
I usually start with about 1 1/4 to 1 1/2 cups of sugar for a pie. It’s best to sample a raspberry first and see how tart they are. That will help determine how much sugar you need to add.
So the last time that I can remember eating a Raspberry Pie was back in the late 1980s when my children were very small. We stopped in at my Aunt Hope’s house in Ohio for a quick visit. She served us homemade Raspberry Pie. It was the same recipe my Mom always used since they grew up together.
Mom made a lot of these pies when we lived in Washington State, because it was easier to grow the berries there. We moved to Florida when I was a young girl. It was much harder to grow fruit bushes because the heat killed just about everything. So I think the last time I had one of mom’s homemade Raspberry Pies (via Aunt Hope) was in 1989. That’s way too long of a time to go without eating a slice of this fantastic pie!
We shared Thanksgiving dinner with my son and his wife. They asked for homemade pies since they didn’t feel like they could get the crust right. I made my Mom’s Apple Crumb Pie and this Raspberry Pie. Oh my goodness, both pies turned out fantastically. I left several pieces for them and saved a couple of pieces of each pie for our friends and former neighbors. (That way I wouldn’t eat it ALL). 🙂
Raspberry Pie is perfect for holidays like Christmas or Valentine’s Day when red is the theme! The pies are beautiful, elegant and so delectable it will be hard not to eat more than one slice! Raspberries can be purchased almost all year long these days, so you can enjoy this wonderful fruit pie any day of the year. It’s too tempting to resist. 🙂
My Mom’s homemade Raspberry Pie will knock your socks off!
It’s terrific with a scoop of vanilla ice cream.
This pie is good for what ails ya!
You can weave a true lattice crust if you desire. My mom never took the time to do that so I’ve never done it either.
Here’s what I did.
I used these ingredients for the fruit filling, plus a batch of Homemade Pie Crust.
Rinse raspberries and drain well. Be gentle, you don’t want the raspberries breaking apart.
Place flour, sugar and berries in a mixing bowl. I always use UNBLEACHED all-purpose flour when baking. The bleaching process in flour causes baked goods to toughen besides being totally unhealthy!
Stir gently to combine. Allow berries to sit out and make their own syrup while you make the Homemade Pie Crust.
Roll out pie crust. Roll out the top layer as well and have it cut and ready to use. Dot the pie shell with the butter. (Cut it in small pieces and spread around evenly in the pie shell).
This is important: Don’t add the raspberries until the top crust is ready to go. If the berries sit in the crust too long, the crust will get soggy. Add raspberry mixture.
Cover the top of the berry filling with a lattice crust. You can weave it properly if you desire.
Bake at 350 degrees for about an hour and a half, or until the filling bubbles up thickly through the lattice crust. Normally, I would have baked this at a lower temperature. Since I was making the Apple Crumb Pie at the same time and it required a higher temperature, I baked this at the same temperature.
Just be sure if your oven runs hot that you don’t allow the crust to darken too much. Tent the pie with foil and make sure you place the pie in the center of the oven (not on a lower or higher rack).
Allow the pie to cool completely and set up before cutting into the pie and serving.
You will notice there is not a syrupy mess at the bottom of the pie. When that happens, the pie has not been cooked long enough. That’s why you need to cook the pie until the syrup bubbles up really thick before removing it from the oven.
Add a scoop of ice cream and enjoy!
Mom’s homemade Raspberry Pie is sensational. The key is getting just the right amount of sugar. I recommend between 1 1/4 to 1 1/2 cups for a deep dish pie like this. If you prefer a sweeter pie, definitely go with 1 1/2 cups of sugar.
This pie was so scrumptious. All of us enjoyed every bite. 🙂
Here’s the recipe.
(Recipe adapted from my Mom, Helen Mattis, Titusville FL)
This is also great to eat without ice cream.
This is a festive and elegant dessert for holidays like Christmas and Valentine’s Day, too.
Raspberry Pie has always been one of our favorites. I think the only reason I didn’t make it a lot earlier in our marriage was because raspberries were so expensive and you couldn’t purchase them year round like you can today.
If you enjoy raspberries, you’ll drool over every bite of this spectacular pie!