Fresh Raspberry Crumb Pie
Indulge in the sweet-tart magic of this Fresh Raspberry Crumb Pie—a dessert that perfectly balances juicy berries with a buttery crumb topping. Bursting with the vibrant flavor of fresh raspberries, this pie is enhanced by a hint of lemon juice and a touch of vanilla for depth. The golden, cinnamon-scented crumble creates the ultimate contrast to the luscious berry filling, all nestled in a flaky, unbaked pie crust. With just 25 minutes of prep and a bake time of 50 minutes, this showstopping pie is surprisingly simple to make. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this Raspberry Crumb Pie is the perfect centerpiece for your summer gatherings or holiday table.
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Recipe Information
Ingredients
- 4 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 unit Unbaked 9-inch pie crust
- 1 cup All-purpose flour
- 0.5 cup Brown sugar, packed
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, cold and cubed
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack of the oven to catch any potential drips.
In a large bowl, gently toss the fresh raspberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside.
Line a 9-inch pie plate with the unbaked pie crust. Trim any overhanging edges and flute the crust if desired.
Pour the raspberry mixture into the prepared pie crust, spreading it out into an even layer.
In a medium bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Stir in the vanilla extract and evenly sprinkle the crumb mixture over the top of the raspberry filling.
Bake the pie in the preheated oven on the prepared baking sheet for 45-50 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.
If the edges of the crust are browning too quickly, cover them with aluminum foil or use a pie shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before serving.
Slice and serve the pie as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 468.1 g | 170% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 271.9 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1111 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
