Strawberry Raspberry Pie

Carolynne Grogan

By
@crgrogan

This is a great pie to use fresh fruit if available. Frozen fruit can be used, just thaw slightly and drain the liquid. I have made it as a two crust pie or a lattice pie crust, either way is great and it is extra delicious served with a scoop of vanilla ice cream!


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

your favorite pie crust or refrigerator crust for 9" pie
2 c
strawberries, fresh or frozen
2 c
raspberries, fresh or frozen
2/3 c
sugar
3 Tbsp
corn starch
2 Tbsp
orange marmalade
1
egg, beat with 1 tablespoon water
1 Tbsp
sliced almonds (optional)
1/3 c
powdered sugar
1 1/4 tsp
water
1/4 tsp
vanilla extract

Directions Step-By-Step

1
Prepare crust for pie. Preheat oven to 425F
Place bottom crust in pie plate
2
To prepare filling, cut stems off strawberries and cut in half or in fourths if they are large. Put rinsed fresh berries in large bowl, add sugar and cornstarch. Stir the marmalade with a spoon until its thin, then add to berries. Mix gently with large spoon. If using frozen fruit, just thaw slightly and pour off liquid, before adding sugar, cornstarch and marmalade. Pour into pie crust.
3
If doing a lattice pie, roll out crust and cut strips with pizza cutter and arrange in lattice pattern over filling. Pinch and seal edges and flute. Brush with egg and water mixture and sprinkle with almonds, if desired.
Bake 10 mins. Reduce to 350 and bake 40 minutes. Let cool completely on wire rack.
4
Whisk powdered sugar, water and vanilla in small bowl until smooth. Drizzle over pie.

Note: For making a 2 crust pie, seal the edges, flute and make a couple slits in center of top crust to allow heat to escape. Also, let the pie rest a few hours before serving and it will slice up nicely.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American