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Favorite Fresh Raspberry Pie

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. —Emily Dennis, Hancock, Michigan
  • Total Time
    Prep: 35 min. + chilling Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup shortening, cold
  • 1 egg, lightly beaten
  • 3 tablespoons cold water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1-1/3 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon butter
  • TOPPING:
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
  • Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
  • On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
  • Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
  • Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts
1 piece: 498 calories, 21g fat (6g saturated fat), 30mg cholesterol, 168mg sodium, 74g carbohydrate (41g sugars, 6g fiber), 5g protein.

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