Junction City Raspberry Pie
Dive into the vibrant flavors of summer with Junction City Raspberry Pie, a timeless dessert that celebrates the sweet-tart essence of fresh raspberries. This pie combines a luscious, ruby-red raspberry filling thickened with cornstarch and brightened with a splash of lemon juice, all encased in a flaky, golden pie crust. A hint of turbinado sugar on the top crust adds a delightful crunch, while the buttery, homemade touch makes each bite absolutely irresistible. With just 20 minutes of prep and a heavenly aroma that fills your kitchen as it bakes, this show-stopping pie is perfect for any occasion. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 9-inch Pie crusts, store-bought or homemade
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Turbinado sugar (optional)
Instructions
Preheat your oven to 400°F (204°C).
In a large mixing bowl, combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and salt. Gently toss until the raspberries are evenly coated and the cornstarch dissolves. Set aside to let the mixture macerate for 10 minutes.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough hanging over the edges.
Pour the raspberry filling into the prepared pie crust, ensuring an even distribution. Dot the top of the filling with small pieces of butter.
Roll out the second pie crust and place it on top of the raspberry filling. Trim and seal the edges of the top and bottom crusts by pinching or crimping them together. Optionally, cut a few decorative slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust to give it a golden, shiny finish when baked. Sprinkle turbinado sugar on top for added crunch and sweetness, if desired.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
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.
Slice and serve the Junction City Raspberry Pie on its own or with a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 190.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1099 mg | 23% | |
*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.
