juicy raspberry pie

Name: Juicy Raspberry Pie
Prep time: 35 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 2/3 cup(s) cold unsalted butter, cubed; 1/3 cup(s) shortening; 6-10 tablespoon(s) tablespoons ice water; FOR THE FILLING; 5 cup(s) fresh raspberries; 2 teaspoon(s) lemon juice; 1/4 teaspoon(s) almond extrac; 1 cup(s) sugar; 1/3 cup(s) all-purpose flour; 1 teaspoon(s) ground cinnamon; FOR THE SUGAR TOPPING; 1 teaspoon(s) sugar; 1/4 teaspoon(s) ground cinnamon; 1 tablespoon(s) 2% milk

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8

prep time 35 Min

cook time 55 Min

method Bake

Ingredients For juicy raspberry pie

2 1/2 c

all-purpose flour
1/2 tsp

salt
2/3 c

cold unsalted butter, cubed
1/3 c

shortening
6-10 Tbsp

tablespoons ice water
FOR THE FILLING
5 c

fresh raspberries
2 tsp

lemon juice
1/4 tsp

almond extrac
1 c

sugar
1/3 c

all-purpose flour
1 tsp

ground cinnamon
FOR THE SUGAR TOPPING
1 tsp

sugar
1/4 tsp

ground cinnamon
1 Tbsp

2% milk

How To Make juicy raspberry pie

1
In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2
Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
3
Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts. Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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