Zutaten für Fresh Raspberry Crumb Pie
- Pastry Shells
- Fresh Raspberries
- 1/2 cup packed light brown sugar
- Fresh Lemon Juice
- 2 tablespoons cornstarch
- Ground Nutmeg
- Seedless Raspberry Jam
- All Purpose Flour
- Ground Cinnamon
- 1/4 teaspoon salt
- Unsalted Butter
- Vanilla Ice Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fresh Raspberry Crumb Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Fresh Raspberry Crumb Pie
- Place unbaked, prepared 9-inch pie shell in the freezer for 15 minutes.
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine 4 cups fresh raspberries, 1/2 cup granulated sugar, and 2 tablespoons lemon juice.
- Gently toss to mix. Set aside for 10 minutes to allow raspberries to release their juices.
- In a small bowl, whisk together 3 tablespoons granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon ground nutmeg.
- Stir the cornstarch mixture into the raspberry mixture until well combined.
- Spread a thin layer of raspberry jam (about 1/4 cup) inside the chilled pie shell.
- Carefully pour the raspberry filling into the pie shell, smoothing the top with a spoon.
- Place the pie on the center oven rack and bake for 25 minutes.
- **If significant juice appears before adding the crumb topping:** Sprinkle 3 tablespoons of quick-cooking rolled oats over the pie and bake for 5 minutes. This absorbs excess moisture.
- Meanwhile, prepare the topping: In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Scatter 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, over the dry mixture.
- Pulse until the mixture resembles coarse crumbs.
- Transfer the crumbs to a large bowl and gently toss with your fingers to create larger, buttery crumbs.
- Refrigerate the crumb topping until ready to use.
- Remove the pie from the oven after 25 minutes. Reduce oven temperature to 375°F (190°C).
- Sprinkle the crumb topping evenly over the raspberry filling.
- Return the pie to the oven, rotating it 180 degrees.
- Place a large foil-lined baking sheet on the rack below to catch any spills.
- Bake for another 25-30 minutes, or until the topping is golden brown and the juices are bubbling thickly around the edges of the pie.
- Transfer the pie to a wire rack to cool completely.
- Serve barely warm or at room temperature. A scoop of vanilla ice cream is the perfect complement!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
186g
Fat
37g
Carbs
26g
