Use fresh or frozen red raspberries in this Amish-style baked raspberry pie. The tangy red filling takes just minutes to mix together.
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.
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 1/3 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 1/4 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!
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.
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.
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?
Baked Raspberry Pie
- 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 1/2 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.