Raspberry Pie

(adapted from the Ladies Home Journal Dessert Cookbook)

Makes one 6” inch double crust pie

One recipe Pacific Northwest pie crust (yields enough for a double crusted 9” pie)
(You will only need half of this for the 6” raspberry pie, but it’s worth making a full batch of the recipe and keeping the extra on hand for the next 6” pie you bake. It keeps well in the fridge for several days, or you can freeze it.)

2 ¼ cups all purpose flour
1 Tablespoon sugar
½ teaspoon salt
1 cup (8 oz.) cold sweet butter, cut into small pieces
2 teaspoons raspberry vinegar
6 Tablespoons ice cold water

In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar and salt. Add the butter and mix until crumbly. Combine the vinegar with the water and with the mixer on low, add the liquid until the mixture just comes together. Turn the dough out onto plastic wrap, divide it in half and pat each into a disc. Dust with flour, wrap in plastic and refrigerate for at least an hour before rolling out. For a 6” pie, I use about 6 oz. of dough for the bottom, and 6 oz. for the top lattice. Wrap the remaining dough in plastic and store in the refrigerator until the next pie…)

Raspberry Pie filling  (for one double crusted 6” pie)

2 cups fresh raspberries
½ cup granulated sugar
½ teaspoon orange zest
2 Tablespoons instant tapioca, finely ground
egg wash made of 1 egg yolk and two Tablespoons of cream
1 Tablespoon sugar + ¾ teas. cinnamon, to sprinkle over crust

Pre-heat oven to 400 degrees.

Give the berries a quick mist of cold water, (don’t soak them) then lay them out on a paper towel lined baking sheet. Dab them dry and set aside. In a small bowl, combine sugar, orange zest and tapioca. Place the raspberries in a medium bowl, toss gently with the sugar, zest, tapioca mixture until coated. (Jessie’s notes say to let the berries sit for about 10 minutes to give up some of their juices.) Turn the berries into the pastry lined pie plate, cover with a double crust or lattice strips. Brush with egg wash and sprinkle with the cinnamon sugar.   Place on parchment lined baking sheet. Bake at 400 degrees for 15 minutes, then reduce heat to 375 degrees and bake for an additional 30 minutes, covering edges of pie if turning too brown. Reduce heat to 350 degrees for the last 10 minutes of baking. Pie should bubble around the edges and the center when ready. Set aside to cool on a rack before slicing.

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