Go Back
–+ servings
Sugar and Soul Logo

Raspberry Pie


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 6 hours
Total Time 7 hours
Servings 8 people
Close up photo of a slice of raspberry pie on a white plate with fresh raspberries around it.
This Raspberry Pie is overflowing with fresh raspberries that have been tossed in sugar to create an incredibly sweet yet tart filling! This delicious homemade pie comes out of the oven after just 40 minutes of baking!

Ingredients  

  • 5 cups fresh raspberries rinsed and pat dry
  • 1 cup granulated sugar
  • 2 teaspoons lemon juice
  • 3 tablespoons tapioca flour
  • ¼ teaspoon lemon zest optional
  • 2 tablespoons unsalted butter
  • 1 double pie crust refrigerated or favorite recipe
  • 1 egg white
  • 1 tablespoon water

Instructions

  • Preheat oven to 425°F. Toss together raspberries, sugar, lemon juice, tapioca, and lemon zest in a large mixing bowl. Toss gently so that you don’t smash the delicate raspberries.
  • Mound raspberry filling into prepared bottom pie crust.
  • Dab pieces of butter across the top of the filled pie.
  • Roll out the top pie crust and place it over the top of the pie.
  • Tuck the top layer of crust under the edge of the bottom layer of crust, trimming excess dough. Pinch or seal the edges together.
  • Slit the top of the crust to allow the steam to escape while baking.
  • Whisk together the egg white and water. Use a pastry brush to gently brush over the pie crust.
  • Bake for 15 minutes at 425°F. Then reduce heat to 375°F and cover the pie with aluminum foil.
  • Continue cooking 25 to 30 minutes longer until the filling is bubbling up through the slits in the top crust.
  • Cool pie completely before slicing.
  • Serve with vanilla ice cream or whipped cream.

Notes

  • This pairs nicely with a cream cheese crust or a traditional butter pie crust.
  • The pie should be a nice golden brown after the initial high temp bake time. If it’s not quite golden, go ahead and reduce the cook temp, but wait to cover with aluminum foil until it’s browned.
  • The tapioca will thicken the pie as long as it cooks until the filling is bubbling up. Since you’ve already browned the crust and covered it with aluminum foil, keep the pie cooking until it’s bubbly.
  • You could add cinnamon or nutmeg to the pie instead of the lemon. Lemon adds some brightness to the sweet raspberries, but warmer spices would be nice, too.

Nutrition

Calories: 277kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 143mg | Fiber: 5g | Sugar: 28g | Vitamin A: 113IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg
Find it online: www.sugarandsoul.co/raspberry-pie/