Here’s an idea for your Sunday Dinner dessert!
The picture on Pinterest is really what caught my eye. I LOVE RASPBERRIES. I also loved the sound of a crumble because I also love crumbles, crisps, and all things cobbler. It was a little time consuming to prepare, mostly because of the handmade crust; but you could easily buy a refrigerated pie crust and substitute. And it takes an hour to cook and cool. I used my own recipe for the crust simply because I love it and I know exactly how it turns out. Other than that I followed the directions.
Here’s how mine turned out:
Click on the link to see her step-by-step picture instructions as well as a not so browned crust. Depending on your oven, you might not need to bake as long as the directions state.
The smell wafted heavenly through the house all during dinner and we sat anticipating with our mouths watering. It tasted a lot more like a raspberry custard pie–which was AWESOME. Top with some vanilla ice cream and that completes it.
Raspberry Crumb Pie–via Gingerbread Bagels
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!