Yeah....I don't do pies that often, but raspberries have been great in every way possible this year; sweet, yet tart, juicy, huge and ruby red in color. My favorite berry, no doubt. I needed to showcase them in all their glory. You will need a deep pie dish for this one!
The design on top is in honor of Val and Bruce's new "summer" puppy to be.... :) Happy retirement Val!
For the crust:
In a food processor, pulse: 1 2/3 cups all purpose flour, 1 tbsp sugar, 1/4 tsp baking powder.
Add 3/4 cup cold unsalted and chopped butter, and slowly add in 1/3 cup ice cold water and 1 tsp vanilla extract. Keep a few handfuls of flour nearby and add some if you find it too moist.
- Wrap with saran and set in fridge 30 minutes prior to use.
For the yummy filling:
- Clean and dry 8 cups fresh raspberries.
- In a pot, simmer 3 cups raspberries, 2 tbsps quick cooking tapioca, 1 cup sugar, a few seconds of freshly grated cinnamon stick, a splotch of vanilla extract and almond extract and a pinch of salt. 5 minutes, until liquidy.
- Add the simmered mixture to the 5 remaining cups of fresh raspberries.
- Allow to completely cool.
Pie assembly:
- Split your dough in two equal pieces.
- Roll out 1 half of dough (about 1/4 inch) and fit in pie dish.
- Fill with cooled berries.
- Roll out 2nd piece- now would be the time to make a design (doggie or otherwise) and place over berries. Cut off excess, brush with egg and sprinkle with coarse sugar. I used a lavender infused sugar that I found, but you could use any really.
- You may want to cover your crusts with foil.
- Bake for 10 minutes at 425 and then lower to 400 (remove foil) and then bake for another 30 minutes until golden brown.
The house will smell berry-licious!
Enjoy.
Moolicious!
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