Prep Time: 30 min.
Cook Time: 1hr 5min.
Yield: 6-8 servings
3-4 cups raspberries (3- 6oz packages, fresh or frozen)
1 1/4 cup sugar
4 Tablespoon flour
1/2 Teaspoon cinnamon
2 Tablespoons butter
1 Tablespoon milk or cream
1 Tablespoon coarse sanding sugar
Preheat oven to 450F
Set one rack to the lowest position.
Use Pillsbury ready-made piecrusts or your favorite scratch piecrust recipe
Combine sugar, flour, cinnamon and berries in mixing bowl. Fold gently to combine. Pour into pastry lined pie plate and dot with 2 tablespoons butter.
Place top pastry over berries and seal and cut slits in top. Brush the top with a little milk and sprinkle with cinnamon sugar. The milk makes it bake with a golden brown color.
Protect the crimped edge from overbrowning with foil strips.
Put the pie on a baking sheet and bake it at 450 for 10 minutes and then reduce temperature to 375F for 20-25 minutes. Remove the foil strips the last 10 minutes to brown. You will know when the pie is done when it starts to bubble through the vents and turns golden brown. Let cool on a rack for at least 45 minutes before serving.
MAINE RECIPES > DESSERTS > OLD FASHIONED RASPBERRY PIE
COURTESY OF GAYWEDDINGSINMAINE.COM
Finding a vintage raspberry pie recipe isn't that easy. Because it takes so many raspberries to make a pie, recipes usually feature another fruit like peaches. This old fashioned raspberry pie was practically a staple in Maine homes during the late summer. Many families had raspberry bushes, so the pie was always made with fresh-picked berries. Pies offer a sense of nostalgia for Mainers. This pie recipe is just some good, old-fashioned, home-cooked love.