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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
raspberry pie recipe Lattice Top With Ruby Filling
- Total Time: 352 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A classic raspberry pie featuring a vibrant ruby filling and an elegant lattice top, perfect for a family dessert. This recipe offers healthy eating options and dietary substitutions to accommodate various needs.
Ingredients
- 6 cups fresh or frozen raspberries
- 1 cup granulated sugar, (or 0.5 cup sugar + stevia/erythritol blend)
- 0.25 cup all-purpose flour or cornstarch
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, (or dairy-free butter)
- 2 ready-made or homemade pie crust dough discs
- 1 egg + 1 tbsp water, (for optional egg wash)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Your Crust: Roll out one ready-made pie crust into a standard 9-inch pie plate. Ensure it fits snugly. Chill the prepared crust in the refrigerator for at least 20 minutes; this helps prevent shrinkage.
- Make Ruby Filling: In a large bowl, gently combine 6 cups of raspberries, 1 cup granulated sugar, 0.25 cup flour or cornstarch, and 1 tbsp lemon juice. Mix just until combined without crushing the berries too much.
- Assemble The Pie: Pour the vibrant ruby filling evenly into the chilled pie crust. Distribute 2 tbsp of unsalted butter in small dots over the top of the filling for extra richness.
- Create Lattice Top: On a lightly floured surface, roll out the second pie crust. Cut it into 1-inch wide strips. Weave a simple lattice pattern directly over the filling. Trim any excess dough and crimp the edges securely around the pie plate.
- Bake To Golden Perfection: Brush the lattice top with the optional egg wash for a beautiful golden sheen, then sprinkle lightly with a little extra sugar. Bake the pie at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes. The crust should be golden brown and the ruby filling visibly bubbling around the edges. If the crust starts to brown too quickly, carefully cover the edges with strips of aluminum foil to prevent burning.
- Cool And Serve: Let the baked pie cool completely on a wire rack for at least 3-4 hours. The filling needs this time to set properly. For extra warmth, add a pinch of cinnamon or cardamom to the filling mix. A dash of almond extract (0.25 teaspoon) also enhances the natural berry flavor.
Notes
Using frozen raspberries may require a slight increase in thickener. Cover crust edges with foil if browning too quickly. Add a pinch of cinnamon or cardamom, or 0.25 teaspoon almond extract to the filling for enhanced flavor. For best results, allow ample cooling time for the filling to set properly.
- Prep Time: 32 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 calories
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg