Baked Red Raspberry Pie

Use fresh or frozen red raspberries in this Amish-style baked raspberry pie. The tangy red filling takes just minutes to mix together.

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Baked Red Raspberry Pie Recipe

Before we started our Whole30 journey on January 2nd, there was one dessert I knew I had to make.

Baked Red Raspberry Pie.

I wanted to share with you the recipe for this Amish-style baked raspberry pie because I thought it would be so pretty for Valentine’s Day. Since raspberry pie is my all-time favorite pie, I knew that there would be no way I’d be able to say no to a slice while on the Whole30.

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Why is this the best raspberry pie recipe?

Because it is baked. And you can use fresh or frozen berries. And it is the perfect slightly sweet/tart fruit filling that doesn’t take long to throw together. 3 simple reasons.

Raspberry Pie Filling

The filling is simply raspberries, arrowroot starch (or cornstarch), instant tapioca and sugar. I used 24 ounces of frozen raspberries. If you are lucky enough to have fresh, I’d use about 5 cups of fresh raspberries.

I used 1 ⅓ cups of granulated sugar because I didn’t want a super sweet pie. I wanted to have some of the tartness of the raspberry shine through. If you don’t like a little bit of tart flavor, you could add in an additional ¼ cup sugar.

Simple filling right? This is my kind of pie. No peeling & slicing of apples or peaches. Just open the bag of raspberries and mix together with the other ingredients!

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Crust for Raspberry Pie

You’ll make your favorite pie crust recipe, which I hope is my favorite.

And then you can get creative with your pie crust. Since Valentine’s Day is right around the corner, and because I love raspberry pie so much, I made heart cutouts in the crust. I see cute pie crusts all over Pinterest and decided it was far past time that I made one. I have a mini heart cookie cutter. I cut 4 hearts as shown, then centered the rolled pie dough on top of the pie.

Then I took the heart cutouts, put a dab of water on the back of the heart and placed them each on top of the pie crust.

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Before baking, I sprinkled the top of the pie crust with some extra sugar. It’s one of my cookie tricks and I sneak extra sugar onto pies, too. 😉

Pies can be tricky sometimes, but this one baked up beautifully. Just look at that lightly golden crust and bits of raspberry filling peeking through.

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Be sure to let your pie cool completely before you cut into it so it has time to set up. I waited until too late in the afternoon to make my pie. The sun was going down, I needed to photograph it that day because there was no way I was waiting a whole day to eat this pretty little thing.

Because my pie was still a little warm, I had a little juice spilling out.

Which, if you are serving the pie with ice cream or whipped cream, might not be a bad thing. 🙂

Q: Have you ever had a baked raspberry pie?

Q: What’s your favorite way to eat raspberries?

 

raspberry-pie-easy-pie-recipe
raspberry-pie-easy-pie-recipe

Baked Raspberry Pie

4.67 from 3 votes
Use fresh or frozen red raspberries in this Amish-style baked raspberry pie. The tangy red filling takes just minutes to mix together.
Servings 8 servings
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • 24 ounces frozen red raspberries (unsweetened & defrosted about 5 cups fresh raspberries)
  • 2 tablespoons arrowroot starch or cornstarch
  • 2 tablespoons instant tapioca
  • 1 1/3 cups granulated sugar*
  • 1 tablespoon salted butter
  • Pastry for a double pie crust

Instructions
 

  • In a bowl, combine the raspberries, starch, tapioca, and sugar.
  • Split the pie dough into two pieces.
  • Roll out one piece on a floured surface. Roll the dough about ½ an inch larger than your pie pan.
  • Lay the rolled dough in the pie pan and press down lightly on the bottom and up the sides of the pan.
  • Pour the raspberry filling into the bottom pie crust.
  • Dot the top with 1 tablespoon of butter that you've cut into small chunks.
  • Roll out the other half of the dough. If desired use a small heart cookie cutter to make cut out hearts as you would like.
  • Lay the rolled out dough over top the filling. Fold the top edges of the dough under the bottom dough layer and use your fingers to pinch/seal it together.
  • Bake at 350 degrees for 55-60 minutes, or until the crust is lightly browned.
  • Allow the pie to cool completely before slicing so the filling has time to firm up.

Notes

For a sweeter pie, increase the sugar by ¼ cup. Raspberry filling recipe is from Taste of Home.

Nutrition

Serving: 184g | Calories: 493kcal | Carbohydrates: 86g | Protein: 3g | Fat: 17g
Author Julie Clark
Course Dessert
Cuisine American
Calories 493

slice of red raspberry pie

 

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Lucy @ Globe Scoffers
6 years ago

This looks amazing! I love raspberries , it would work well with custard too. Can’t wait to try and make it. ????

Alex
5 years ago

What happens if I don’t have tapioca or custard, what can I use

Jean Scheller
4 years ago

Do you thaw the raspberries?

Chrystal
4 years ago

Is this a 9″ or 10″ pie recipe?

Joy
3 years ago

I can use blackberries instead, right? Don’t see why there would be a difference but don’t want to mess it up cause it’s a surprise for my husband!

Marie
3 years ago

5 stars
I add 1 pkg. raspberry Jello to the filling. I brings out the flavor. Yum

Nell
3 years ago

Why do you use 2 thickeners? I’ve never seen both tapioca and cornstarch/arrowroot used, just one or the other.

Yvonne Willis
3 years ago

What if i didn’t thaw the berries???

Christina
2 years ago

5 stars
Easy to make and SO delicious!!!

Pat Scott
2 years ago

I have been looking for a Tapoica recipe booklet that I used to make ahead fruit fillings and freeze in tin foil in the pie pan, when each fruit came in season. So simple to line your pie pans with foil, pour in the filling, cover with the tin foil, freeze in pan. The next day or so, remove the pans, stack the foiled fillings and when you want to bake one of those fruit pies, remove from the freezer, drop in the pie crust, add the top crust and bake! I have misplaced/loaned it and my memory fades! I… Read more »

John
1 year ago

This is a good recipe for frozen raspberries. I haven’t tried fresh yet. I am going to put a cinnamon sugar crumb topping on it today. Will update with a picture later.