Fresh Raspberry Pie

Makes 6 servings

This is absolutely one on my favorite pies. I have no idea where I got this recipe, but we have been enjoying it for years. You can make it with one type of berry or several. We love it with raspberries, or a strawberry/blueberry/raspberry mixture

Almond Pastry

1 c all-purpose flour
¾ c ground almonds and/or hazelnuts
½ c granulated sugar
1/3 c butter or ghee
2 egg yolks
1 tsp vanilla

1. Pre-heat oven to 350F
2. In bowl, stir together dry ingredients, cut in butter until crumbly
3. Blend in egg yolks and vanilla
4. Refrigerate for 1 hour
5. Press into 8-inch flan pan
6. Weigh down with foil and beans
7. Bake 15 minutes, let cool and remove weights

Almond Cream Filling

½ c butter or ghee
½ c sugar
2 egg yolks
½ c ground almonds and/or hazelnuts

1. Preheat oven to 400F
2. In mixing bowl, cream ghee and sugar
3. Beat in egg yolks, blend well, and fold in ground nuts
4. Pour into cooled pie shell
5. Bake 8 – 10 minutes, until centre is set

Topping and Glaze

3 cups fresh raspberries
½ c seedless raspberry jam
2 tbsp kirsch or almond extract

1. arrange berries over almond cream
2. In small saucepan, heat jam until melted, stir in flavoring – brush over berries

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