Ingredients
18 oz. Fresh Raspberries (I used 3 6 oz. clamshell containers)
4 oz. AP Flour
8 oz. White Sugar
1 tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
1 oz. Lemon Juice
1 Basic Pastry Recipe (enough to create pie shell and topping)
Parchment Paper (cut in circle to line bottom of pie shell)
Dried beans (to weigh down paper – can be reused multiple times)
1 egg yolk (whisked to make egg wash)
Preparation – makes 1 9-inch pie
• Preheat oven to 375 degrees
• Use 2/3 of the pastry dough to line pie-dish
• Line bottom with parchment paper
• Place beans evenly over paper to weigh down
• Pre-bake in oven for about 10-12 minutes
• Remove beans and paper (I keep my beans in a container for reuse)
• In a large bowl wash, rinse, and drain raspberries
• Add flour, sugar, cinnamon, nutmeg and lemon juice – mix thoroughly
• Let sit for about an hour – the sugar and lemon juice will draw out liquid from the raspberries
• Drain most of the liquid from the raspberry mixture
• Pour mixture into the pre-baked pastry shell – even out
• Roll out remaining pastry dough into a circular shape – (I usually roll on to a rolling pin – easier to unroll)
• Unroll the pastry on to the top of the raspberries in the pie plate
• Crimp around the pie plate crust with a fork – pierce a few holes in the topping
• Use a pastry brush to brush the egg wash around the edges and across the top
• Bake for approx. 40 minutes until almost set
• Let cool on a pie rack
• Slice and serve by itself for dessert or with a scoop of ice cream