Nov 19

Nov 19 Double Raspberry Pie

B's Favorite, Desserts, Pie, Garden Produce

Anyone who knows Brenda knows she has a serious love of pie. While writing this recipe, she said the following:

It’s a difficult decision to pick ones very first favorite pie - but this Double Raspberry Pie is definitely in the running.

Double Raspberry Pie

Step 1: Prepare Crust

Make dough for one 9” bottom pie shell (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a deep-dish pie plate (regular depth is an acceptable substitute).

Do not bake or poke with a fork. Cover & set aside.

Step 2: Prepare Streusel Topping

To a small bowl, add:

1/2 cup flour

1/2 cup brown sugar

1/4 cup (1/2 square) butter

Using a fork, cut together until a fine sandy mixture results. Set aside.

Step 3: Prepare Junkit + Raspberries + Bake

In a medium pot, combine:

3/4 cup water or juice, cold

1/3 cup sugar

3 Tbsp corn starch

Whisk together. Turn heat to medium-high (7/10).

Bring to a boil, stirring continuously.

Note: A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth.

Fold in:

2 cups frozen raspberries (keep frozen until use)

Pour junkit + raspberries into prepared (unbaked) pie shell. Cover with streusel topping. Bake at 350F for ~60 minutes, until golden brown. Let cool completely (ideally overnight, if time allows).

~60 minutes prior to serving . . . Step 4: Top with Raspberry Whip

To the bowl of a stand mixer, add:

4 oz cream cheese

1/4 cup sugar (granulated)

Cream together using the paddle attachment, then add:

1 1/2 cups heavy cream

1/4 tsp vanilla

“Stir” on low speed until combined, scrape sides, then increase speed to medium/high until thickened. Remove bowl from stand. Carefully fold in:

~1 cup raspberries, fresh or frozen

Spoon the Raspberry Whip over the completely cooled streusel of the baked raspberry pie.

If desired, garnish with:

Fresh raspberries

Refrigerate. Serve cold.

Brenda’s tips:

Serving size: one 9” pie, ~8 servings
This pie is fabulous with either fresh or frozen raspberries. When raspberries are in season definitely use fresh, but at other times the frozen berries is an equal quality substitute.