Raspberry Pie

Honey & Oats

https://www.cutoutandkeep.net/projects/raspberry-pie • Posted by GMC Group

Makes one 9-inch pie

You will need

5 cup Fresh Raspberries 2 tbsp Quick-cooking Tapioca 1 tbsp Arrowroot 1 tbsp Freshly squeezed Lemon Juice ⅗ cup Coconut Palm Sugar 3 tbsp Seedless, fruit juice–sweetened Raspberry Jam
French Pastry Dough (recipe follows)
2 ¾ cup Whole Wheat Pastry Flour , or 1½ cups einkorn flour and 3 tbsp Coconut Palm Sugar 1 ½ tsp Salt 1 cup (2 sticks) cold Butter , cut into ¼-inch-thick pieces 1 Large Egg 1 tsp White Vinegar ¼ cup Water

Project Budget

Time

Difficulty

Description

Makes one 9-inch pie

Instructions

1. In a large bowl, toss the raspberries with the tapioca, arrowroot, lemon juice, and coconut palm sugar. Let sit for 20 to 30 minutes to macerate.

2. Meanwhile, on a well-floured work surface, roll out one of the chilled dough disks into a 13-inch circle and fit the dough to your pie plate. Prick the bottom of the crust with the tines of a fork and place the crust in the freezer for 15 minutes.

3. Preheat the oven to 425 degrees F. Place an oven rack in the lowest position and put a baking stone or sheet pan lined with aluminum foil on the rack.

4. Roll out the remaining disk into an 11-inch circle for the top crust. Brush the chilled bottom crust with the raspberry jam, and pour the filling in. Cover with the top crust. Trim both the bottom and top crusts, leaving a 1-inch overhang. Tuck the overhang in under the bottom pastry. Flute the edges of the crust. With a knife, make 5 evenly spaced 2-inch slashes in the center of the pie radiating out like the spokes of a wheel.

5. Place the pie directly on the baking stone and bake for 30 minutes, then reduce the oven temperature to 350 degrees F. Bake for another 35 minutes or until crust is golden and raspberry filling is oozing. Let the pie cool for about 1½ hours before serving.

6. French Pastry Dough Makes enough for a 9-inch double-crust pie In a food processor, combine the flour, coconut palm sugar, and salt. Pulse a few times to blend. Evenly distribute the butter over the dry ingredients. Pulse (starting and stopping the motor) until the mixture resembles small peas, about 6 or 7 pulses, each lasting 3 seconds. In a large bowl, combine the egg, vinegar, and ¼ cup water. Mix in the dry ingredients with a fork. If mixture is too dry, add 1 more tablespoon of water or more as needed. The dough will be crumbly. Turn the dough out onto a lightly floured work surface and mound it with your hands. Divide the mound into 2 equal portions and form each portion into a disc roughly 5 inches in diameter. Wrap each disk in plastic wrap and refrigerate for 2 hours to chill and firm the dough.