Black Raspberry Pie
A delightful dessert with a tangy filling of black raspberries balanced by sweetness, all encased in a flaky crust. Perfect for any occasion.
Ingredients
Filling Ingredients
- 2 cups fresh or frozen black raspberries Use firm, washed berries.
- 1 cup sugar Granulated sugar.
- 2 tablespoons cornstarch For thickening the filling.
- 1 tablespoon lemon juice Freshly squeezed.
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon butter For dotting on top of the filling.
- 1 pie crust homemade or store-bought
- 1 egg for egg wash (optional) For a golden finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the black raspberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir gently to coat the berries.
- Roll out the pie crust and fit it into a pie pan.
- Pour the raspberry mixture into the pie crust and dot with butter.
- Cover the pie with a second layer of crust, seal the edges, and cut slits to allow steam to escape.
- (Optional) Brush the top crust with beaten egg for a golden finish.
Baking
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 25-30 minutes, or until the crust is golden and the filling is bubbly.
- Let the pie cool before serving.
Notes
To maintain crust texture, consume leftovers within a few days. To reheat, place slices in the oven at 350°F (175°C) for about 10 to 15 minutes.