Juicy Raspberry Pie Recipe
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 1/3 cup shortening
- 6 to 10 tablespoons ice water
- 5 cups fresh raspberries
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- SUGAR TOPPING:
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon 2% milk
- 1. In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
- 2. Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat.
- 3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
- 4. Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.
- 5. Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
1 piece equals 520 calories, 24 g fat (12 g saturated fat), 40 mg cholesterol, 151 mg sodium, 70 g carbohydrate, 7 g fiber, 6 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.