Fresh Raspberry Crumb Pie

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (9 inch) basic flaky pastry shells (single crust)
• 4 cups fresh raspberries
• 1/2 cup sugar, plus
• 3 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 2 -3 tablespoons seedless raspberry jam
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
• vanilla ice cream or peach ice cream or strawberry ice cream

Recipe

• 1 place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
• 2 in a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
• 3 combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
• 4 spread the raspberry jam inside the chilled pie shell.
• 5 scrape the filling into the shell, smoothing the fruit with a spoon.
• 6 place the pie on the center oven rack and bake for 25 minutes.
• 7 meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
• 8 scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
• 9 dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
• 10 take pie from oven and lower temp to 375°.
• 11 carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
• 12 return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• 13 slide a large foil-lined baking sheet onto the rack below to catch spills.
• 14 bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
• 15 transfer pie to a wire rack; let cool.
• 16 serve barely warm or at room temperature with ice cream.