Raspberry Pie with a Citrus Twist

Raspberry Pie with a Citrus Twist

Ingredients

1 crusty pastry dough
600 grams of frozen raspberries
Zest of one lemon
Seeds of one vanilla pod
2 table-spoons of sugar
3 tablespoons of brown sugar
ca. 1 tablespoon of powdered sugar
ca. 1 tablespoon of corn starch

Making Raspberry Pie

Put the oven onto 220 degrees Celsius and leave a baking tray on the bottom shelf.  Now, I have already posted my apple pie recipe and that is where you will find the description on how to make the crust. Follow the link and prepare the dough, and return to this post when your dough is ready-made. I have found that you do not have to keep the dough in the fridge to make it easier to handle. After I had made the two balls I rolled out one for the pie form and the other for the lid.  I used a 25 centimeter in diameter pie tin and rolled out the dough pieces accordingly.

Now for the filling. You’ll notice that I did not use a lot of sugar in the filling and I also didn’t pre-cook it as I wanted the raspberries to keep as much shape as possible. I basically just mixed all the ingredients and let it cook together in the oven. I found that the amount of starch was perfect as the filling was not too loose or too firm. I would recommend giving it a taste making it taste as sweet as your taste buds tell you. You can also pre-cook the filling to be sure that the berries have the sweetness you are after. Mine still had a sour zing to it :).  However you chose to do it, continue by adding the filling to the bottom pie crust, laying the other layer of dough on top. Press the edges that go over the tin down into the other dough edges forming a crust. I used a fork to create a pattern around the edges, pressing the fork down on the edges. The result visible in the picture above.

Take out a sharp knife and make 4 cuts 2 centimeters from the middle, like a cross evenly spaced leaving space in the middle.  Bake the pie on the bottom shelf for 30 minutes. Cover the edges of the pie with aluminum foil and leave in for another 15-20 minutes. The pie is ready when the liquid begins to boil up in the slits or over the edges. (I recommend having a piece of baking paper underneath the pie, so that none of the liquid finds it way to the floor of your oven).

Take the pie out of the oven and leave it to set.

Enjoy with a scoop of vanilla ice, hot or cold, this is delicious!

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