Raspberry Lemon Crumble Pie
My best friend and I originally came up with the concept of this pie before she left for her spring semester and I promised to bake it over spring break. I googled recipes and found no specfic raspberry lemon crumble pie, so I had to combine different recipes to make the pie. Instead of using pre-made pie crust as instructed by the recipe for the filling, I used a family recipe for pie crust. My friend loved the pie, and her mom said it was the best pie she had ever eaten. I think it will probably get made again. I used the leftover lemons I had from this pie for the Lemon Bars I also made.
Ingredients for the Pie Crust:
- 2/3 Cup of Crisco Vegetable Shortening
- 2 Cups of Flour
- 1 Teapsoon of Salt
- Cold Water
Ingredients for the Filling:
- 5 Cups of Fresh or Frozen Raspberries
- 5 Tablespoons of Cornstarch
- 3/4 Cup of Sugar
- 1/2 Teaspoon of Cinnamon
- 1 Teaspoon of Vanilla Extract
- 2 1/2 Tablespoons of Lemon Juice
Ingredients for the Topping:
- 1/2 Cup of All‐Purpose Flour
- 3 Tablespoons of Granulated Sugar
- 3 Tablespoons of Brown Sugar
- 4-6 Tablespoons of Salted Butter, Very Soft
- 1/2 Teaspoon of Ground Cinnamon (Optional)
Steps:
For the Pie Crust:
- Cut the crisco and flour together with a pastry cutter until the dough forms pea-shaped balls.
- Slowly add cold water just until the mixture becomes a sticky dough.
- Roll the dough out until it is about 1/8th inch thick. Lay it out in a 9-inch pie dish and refrigerate until the filling is ready.
For the Filling:
- Mix together the raspberries, cornstartch, sugar, cinnamon, vanilla extract, and lemon juice in a large bowl. (NOTE:To add in more lmeon flavor, zest one lemon and mix it into the sugar before adding the sugar into the filling mixture.)
For the Crumble Topping:
- Combining flour and sugar in a bowl. (NOTE: The original recipe calls for 1/2 teaspoon of cinnamon too, but I decided to leave it out for this recipe.)
- Add soften butter. (NOTE: The butter should be practically half melted.)
- Stir with a fork until just combine. If it becomes dough like, you've stirred for too long.
- Spread the crumble topping across the pie as evenly as possible.
Baking Instructions:
- Preheat the oven to 425°F.
- Bake the pie for about 40 minutes. Let it cool for about 20 minutes before serving. (NOTES: I use an egg wash to light brush the exposed bits of pie crusts along the edges of the dish. I also cover the pie with tin foil for about half its baking time to prevent the crust from browning too much.)
- Enjoy! ♥