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5 from 2 votes

Baked 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.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 493kcal
Author: Julie Clark


  • 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


  • 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.


For a sweeter pie, increase the sugar by 1/4 cup. Raspberry filling recipe is from Taste of Home.


Serving: 184g | Calories: 493kcal | Carbohydrates: 86g | Protein: 3g | Fat: 17g