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Pie à la Mode

Traditional Double-crusted Raspberry Pie

A favorite summer dessert, this traditional double-crusted Raspberry Pie is lovely served plain or with a scoop of fine vanilla ice cream.
Course Dessert
Cuisine Canadian
Keyword double-crusted raspberry pie, pie, pie pastry, raspberries, raspberry pie
Servings 8
My Island Bistro Kitchen Barbara99

Ingredients

  • Pastry for double-crust pie to fit 9” pie plate
  • 1¼ lbs raspberries
  • 1 tbsp lemon juice
  • ¾ cup granulated sugar
  • 4 – 4½ tbsp cornstarch
  • ¼ tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 1 tbsp butter
  • 1 egg, beaten
  • 1½ – 2 tsp cane sugar (optional for sprinkling on top of pie crust)

Instructions

  1. Prepare double crust pastry, according to pastry recipe directions, for 9” pie plate.

  2. On a lightly floured work surface, roll one disk of pastry into a circle approximately 12” – 13” round and about 1/16" - 1/8“ thick. Transfer pastry to a lightly greased 9” pie plate, fitting the dough over the bottom and sides of the plate, ensuring there are no air pockets. Trim pastry flush with edge of pie plate. Place pie shell in refrigerator for approximately 20 minutes to chill.

  3. When pie shell is almost ready to be removed from refrigerator, place raspberries in large bowl. In separate bowl, combine the sugar, cornstarch, nutmeg, cinnamon, and salt. Mix well. Add the dry ingredients to the raspberries and toss very gently to coat the raspberries. Let stand for 5 minutes, then carefully stir mixture again to ensure all ingredients are incorporated and equally distributed. Be careful not to break down the raspberries causing them to start releasing their juices prematurely.

  4. Roll out second disk of pastry for top crust to same thickness as was done for pastry for bottom crust.
  5. Remove pie shell from refrigerator and brush the bottom crust in the pie plate with a light coating of the beaten egg to keep the crust from getting soggy. Reserve the remainder of the egg.

  6. Transfer the raspberry filling to the prepared pie shell. Cut the butter into small pieces and distribute on top of the filling. Moisten edges of pastry with a small amount of water.

  7. Place top pie crust pastry over raspberry filling. Trim excess pastry from the pie plate around the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of a fork to adhere the top crust to bottom crust. Cut a “X” (or 2-3 slits) about 2” long in center of top crust to allow steam to escape as the pie bakes. For additional venting, prick the pie in several places with the tines of the fork or make small “x” marks.
  8. Place pie in refrigerator for approximately 30 minutes (or in freezer for 15-20 minutes) to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.

  9. While pie is chilling, place oven rack in bottom third of oven. Preheat oven to 425°F. Whisk ¾ teaspoon of water into remaining beaten egg. Remove pie from refrigerator (or freezer) and, using a pastry brush and a light touch, lightly brush egg wash over top crust of pie. If desired, sprinkle top of pie with 1½ – 2 teaspoons of cane sugar. Place chilled pie on tinfoil-lined baking sheet to catch any drips should filling bubble out as pie bakes. Transfer pie to oven. Bake for 15 minutes at 425°F then reduce oven temperature to 375°F. Bake for about 45 minutes or until crust is baked and golden brown and pie shows signs that filling is bubbling. Check pie after it has been in the oven for about 30-35 minutes – if top crust is browning too quickly, loosely tent pie with tin foil.

  10. Remove pie from the oven and transfer to wire rack to cool completely (minimum of 4 hours for the filling to set) before cutting and serving plain or with a scoop of fine vanilla ice cream.

Recipe Notes

Yield: 1 – 9” double-crusted pie

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