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Dessert

Raspberry Pie

A fruit pie made with raspberries, sugar, and puff pastry, baked until golden.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fruit

  1. Remove the stalks from the raspberries.

  2. Layer the raspberries in a tart dish, sprinkling sugar between the layers.

  3. Raise the fruit above the level of the dish.

Assemble the pie

  1. Place a strip of puff pastry around the edge of the dish.

  2. Cover with a round of puff pastry, ornament it, and dust with sugar.

Bake and serve

  1. Bake in a 350°F (175°C) oven for about 45 minutes.

  2. Serve hot or cold.

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

Raspberries
Provide the main filling, with tart flavour and juice that bakes into the pie.
Sugar
Adds sweetness and balances the tartness of the raspberries.
Puff pastry
Forms a crisp, flaky crust that 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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