Raspberries being fresh, I have made 2 of these pies this week.
- Carbohydrate 261.313916668945 g
- Cholesterol 122.012500052324 mg
- Fat 49.2388583463058 g
- Fiber 32.3279999230418 g
- Protein 6.46730832101845 g
- Saturated Fat 29.2471800123022 g
- Serving Size 1 1 - 9 inch pie (844g)
- Sodium 336.595000128246 mg
- Sugar 228.985916745903 g
- Trans Fat 4.16886499938547 g
- Calories 1454 calories
Step-by-step
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Swapping frozen berries for fresh fruit requires adjusting the thickener ratio upward by twenty percent because frozen fruit releases significantly more liquid upon thawing. Double-crust fruit pies benefit from precise temperature control and proper venting to ensure the pastry sets before the filling boils over.
- Let the raw berry mixture rest for fifteen minutes before assembling to allow the sugar to draw out excess moisture.
- Vent the top crust adequately by cutting at least four slits to prevent the steam from cracking the pastry.
- Bake the pie on a preheated baking stone placed on the lowest oven rack to guarantee a crisp bottom crust.
- Store the baked pie at room temperature for up to two days, or refrigerate it for up to four days covered loosely with foil.
Serve slices alongside a cold pour of heavy cream or a sharp cheddar cheese slice to balance the high sugar content. Fresh berry pies trace their American culinary roots back to early colonial adaptations of English tarts, utilizing native fruits and locally milled wheat.
