Raspberry Crumb Pie Recipes

RASPBERRY CRUMB PIE

Steps:

• Preheat oven to 400 degrees.
• For the filling: In a bowl, combine sugar and cornstarch.
• Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
• For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
• Dot pie with butter and top with crumb mixture.
• Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

RASPBERRY CRUMB PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl. In a small bowl, combine the sugar, flour, and cinnamon. Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated. Gently place the raspberries in the pie shell, taking care not to break down the berries. Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving. If you choose, add a dollop of whipped cream to each slice to serve.
• Raspberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

RASPBERRY CREAM CRUMBLE

Steps:

• For the filling: Preheat oven to 350 degrees F.
• Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
• For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
• For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

FRESH RASPBERRY CRUMB PIE

Steps:

• Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
• In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
• Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
• Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
• Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
• Take pie from oven and lower temp to 375°.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch spills.
• Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
• Transfer pie to a wire rack; let cool.
• Serve barely warm or at room temperature with ice cream.

RASPBERRY PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the raspberries, sugar, tapioca, lemon juice, cinnamon, and salt until raspberries are well-covered.
• Pour into 9 or 10-inch pastry shell. Dot with butter; add top crust and crimp edge.
• Make slits in the top crust and brush with cream. Bake in the preheated oven for 15 minutes to set the crust. Reduce heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 25 minutes more. Allow pie to cool completely before serving.

RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). In large bowl, mix flour, oats, brown sugar, hazelnuts and baking soda, using pastry blender (or pulling 2 table knives through ingredients in opposite directions). Stir in butter until well mixed.
• In small bowl, reserve 2 cups oat mixture for topping. On bottom of ungreased 15x10x1-inch pan, firmly press remaining oat mixture. Bake 15 to 18 minutes or until crust just begins to brown.
• Carefully spread pie filling over warm crust. Stir cinnamon into reserved oat mixture. Sprinkle oat mixture over filling; press lightly into filling.
• Bake 20 to 25 minutes or until top is deep golden brown. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows.

DECONSTRUCTED RASPBERRY PIE

Steps:

• In a small bowl, combine raspberries and sugar; set aside., In another small bowl, combine cracker crumbs and butter. Press into an 8x6-in. rectangle on an ungreased baking sheet. Bake at 350° for 5-6 minutes or until lightly browned. Cool completely on a wire rack. Break into large pieces., To assemble, divide half of graham cracker pieces among four dessert plates; top with 1/3 cup raspberries. Repeat layers. Top each with 1 tablespoon whipped cream and dust with cocoa.

RASPBERRY-APPLE CRUMB PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
• In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
• Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

RASPBERRY CUSTARD PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST

Steps:

• Make the crust and crumb topping:
• Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
• Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
• Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and bake the pie:
• Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
• Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
• Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
• Do Ahead
• Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.