Raspberry Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the crust
Preheat the oven to 400°F (200°C).
Line a pie plate with the pie crust.
Prick the crust with a fork to prevent shrinking and blistering.
Cut a top crust slightly larger than the bottom crust and prick it as well.
Fill and bake
Bake the top crust until golden brown.
In the pie plate, combine the raspberries and sugar.
Cover the fruit with the top crust.
If the raspberries are ripe, they will steam tender; if not, return to the oven until heated through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavor and juices that moisten and fill the pie.
- Sugar
- Sweetens the tart raspberries and helps draw out their juices into the filling.
- Pie crust
- Forms the structure that holds the filling and bakes to a crisp, golden shell.
The step that matters
Checking that the fruit is heated through. Raspberries must be cooked until the filling is hot throughout. Underheated fruit stays watery and tender only on the surface, so the pie can run and the crust can turn soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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