Black Raspberry Pie: 2 Nostalgic Summer Bites
Enjoy a taste of summer with this fresh black raspberry pie. Its tangy flavor and nostalgic sweetness will make you feel like a kid again.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups fresh black raspberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 recipe for double pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, gently toss the fresh black raspberries with sugar, cornstarch, lemon juice, lemon zest, and salt.
- Pour the raspberry filling into the bottom pie crust.
- Place the top pie crust over the filling. Crimp the edges to seal and cut several vents in the top crust.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely before slicing and serving.
Notes
- For an extra golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- If you don’t have fresh black raspberries, you can use frozen ones, but do not thaw them before using. You may need to increase the baking time slightly.
- Serve with a scoop of vanilla ice cream for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
