Best 2 Raspberry Crumb Pie Recipes

Indulge in the delightful symphony of flavors with our curated collection of raspberry crumb pie recipes. Discover the perfect balance between the tangy sweetness of raspberries, the crisp buttery crust, and the irresistible crumbly topping. Whether you prefer a traditional recipe or a modern twist, we've gathered a selection of culinary masterpieces to satisfy your cravings and elevate your baking skills. Prepare to tantalize your taste buds and embark on a journey of culinary exploration!

Let's cook with our recipes!

RASPBERRY-APPLE CRUMB PIE

Raspberry-Apple Crumb Pie image

Go straight for the sweet tooth with this raspberry and apple crumb pie, with a secret layer of almond paste. Serve with a scoop of vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 8

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust
3 cups thinly sliced peeled cooking apples (3 medium)
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
2 cups frozen raspberries (from 1-lb bag), thawed
1/2 cup cubed or crumbled pure almond paste (from 7- or 8-oz package)
1/2 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine
1/2 cup sliced almonds

Steps:

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 15 mg, Fat 3, Fiber 6 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 44 g, TransFat 2 g

RASPBERRY CRUMB PIE

Raspberry Crumb Pie image

Categories Side Bake Raspberry Summer Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 9

Ingredients

Crust and topping
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping (page 12)
Filling
4 cups fresh raspberries
3/4 cup sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl. In a small bowl, combine the sugar, flour, and cinnamon. Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated. Gently place the raspberries in the pie shell, taking care not to break down the berries. Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving. If you choose, add a dollop of whipped cream to each slice to serve.
Raspberry Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.

Tips:

To achieve a golden brown and crumbly topping, use a combination of granulated sugar and brown sugar.
For a more flavorful crust, chill the dough for at least 30 minutes before rolling it out.
If you don't have a pastry blender, use two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
When adding the filling to the pie crust, leave about 1/2 inch of space around the edges to prevent it from bubbling over.
To prevent a soggy bottom crust, pre-bake the crust for 10-12 minutes before adding the filling.
For a shiny glaze, brush the top of the pie with milk or an egg wash before baking.
Let the pie cool completely before slicing and serving to allow the filling to set.

Conclusion:

With its sweet and tangy filling, buttery crust, and crunchy crumb topping, raspberry crumb pie is a classic dessert that is sure to please everyone. By following these tips, you can easily make a delicious and impressive raspberry crumb pie at home. Whether you're a seasoned baker or a beginner, this recipe is a great choice for your next baking project. So gather your ingredients, preheat your oven, and let's get baking!