Raspberry Pie
With just six days to christmas, I find myself with less time than ever to bake. Ironic that it is, in my books at least, the best time of year for inspiration. Everyone, and I mean everyone, is cooking, baking or eating some kind of delicious dessert or treat. It might be supermarket bought. It might be a recipe that’s handed down through the generations. Or maybe it’s just simply those unexpected, hand made mince pies, gifted to you, from an acquaintance. Tis the season for giving, receiving and gorging yourself until you can’t eat another bite. And for those who are declining and missing out, let’s be honest here for a red hot minute, I have one question for you: If you can’t indulge at Christmas, when can you?
And if you’ve read this far, what you are probably thinking at this point is; why are we talking about Christmas on a raspberry pie recipe page? And my answer to you would be, simply: Make your own traditions, no-one will be mad.
This recipe signifies everything that’s wonderful to me about ‘basic baking’. I like that you can make the pastry or simply just buy it, as the true star of the dish is the signature ruby red raspberry filling. Wickedly tart but still honouring the characteristic mulled sweetness of a fruit pie, the depth of flavour is not at all basic like its making would suggest. My favourite attribute of this dish is how well the raspberry crush filling melds with the thick double cream to create some sort of rich berry cream dessert, which can only be described as utterly ‘heavenly’. This part of the dish could certainly be devoured all on its own without any complaints what so ever.
Makes one pie and one new tradition if willing.
Ingredients
One quantity of Shortbread Shortcrust or Two sheets shop bought shortcrust pastry
400g frozen raspberries
3/4 cup caster sugar
squeeze of half a lemon
1 egg
1 tbsp milk
Flour for dusting
Butter for greasing
Method
Preheat oven to 200C.
Place one sheet of shortcrust pastry onto a lightly floured piece of baking paper or silicone baking mat. The pastry must be defrosted but still cold to touch. If you find your pastry feels sticky, simply cover it with gladwrap and place it into the fridge for 30 minutes to 1 hour until it feels chilled and firm to touch.
Fill a medium container or plate with a shallow layer of plain flour. Roll your lattice cutter back and forth until its edges are coated lightly with flour. This will stop the cutter sticking to the pastry,
Take the lattice cutter and starting at the bottom left hand corner, roll it slowly up the pastry until you reach the top. Make sure to keep an eye on the base of the lattice cutter to make sure no pastry is sticking. You can use a skewer or the end of a teaspoon to release any stuck pastry as you go. Continue cutting rows until complete, re-dipping the cutter into the flour as needed. Keeping the pastry on its baking paper or silicone mat, place onto a tray and into the fridge.
Place raspberries, sugar and lemon juice into a large bowl and mix well to combine. Set aside.
Grease a 23cm pie dish lightly with butter and line the base with the one sheet of pastry. Do not cut the pastry edges, Pour the raspberry mix into the pastry case and even out.
Combine the egg and milk in a small bowl and whisk to combine. Brush the edges of the pie dish with egg wash.
Take the lattice pastry out of the fridge. Slide the pastry top onto the pie, keeping the lattice together. I find that its easier to manoeuvre the pastry once its on the pie. Starting from the centre, open the lattice by gently pulling it to the right side of the pie. You can use a skewer or the end of a spoon to open any lattice holes that need assistance. Repeat with the left hand side until the lattice is spread evenly over the pie, Please don’t worry if its not perfect, mine never is!
Using a sharp knife or pair of kitchen scissors ( I prefer these), cut the excess pastry from the pie.
Brush generously with remaining egg wash and place into the oven for 40 minutes or until pastry is golden brown. A sure fire way to tell the filling is ready is when you can see it bubbling.
Best devoured straight out of the oven. Serve with double cream, always.
Storage
Cover and refrigerate leftovers for up to 2 days. Do not make this pie in advance as the berry filling will make the pastry soggy at the bottom if left to cool and sit.
The essentials
Recipe inspiration sourced from
My own collection of recipes.
