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Dessert

Black Raspberry Pie

A pie filled with fresh black raspberries and sugar, baked until the crust is light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Black Raspberry Pie

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line a deep pie tin with the crust, allowing it to extend over the edge.

  3. Fill the tin with fresh black raspberries, either level or slightly mounded.

  4. Sprinkle 1 cup of sugar over the berries.

Assemble and bake

  1. Wet the edge of the crust with cold water.

  2. Place the top crust on, pressing down closely and trimming the edges.

  3. Bake until the crust is a light brown.

Recipe from a historical cookbook (Internet Archive).

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

Black raspberries
Provide the fruit filling, with juice that softens and sets into the pie.
Sugar
Sweetens the berries and draws out their juices to form the filling.
Pie crust
Forms the structure that holds the filling and browns in the oven.

“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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