Fresh Raspberry Pie for 8

Ingredients and Weight:

• 3 cups fresh raspberries (24 oz)
• 1 cup all-purpose flour (6 oz)
• 1/2 cup granulated sugar (4 oz)
• 1/2 cup light brown sugar (packed, 3.5 oz)
• 1/4 cup cold unsalted butter, cut into small cubes (2 oz)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 tablespoon water
• 1 (9-inch) unbaked pie crust

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine raspberries, flour, granulated sugar, brown sugar, butter, cinnamon, nutmeg, and salt. Toss to combine.
3. In a small bowl, whisk together egg yolk and water. Pour over raspberry mixture and stir until just combined.
4. Pour raspberry filling into the pie crust.
5. Bake for 50-60 minutes, or until crust is golden brown and filling is bubbling.

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 300
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Protein: 3g

Dish Characteristics:

• Tart and tangy raspberries balanced with sweet, buttery crust
• flaky and buttery puff pastry
• Visually appealing with vibrant red raspberry filling

User Comments:

• "This pie is absolutely delicious! The crust is flaky and the filling is perfectly balanced."
• "I made this for my family and they loved it. It's now a staple in our dessert rotation."
• "Easy to make and so impressive. It's a crowd-pleaser for sure."

Special Precautions and Tips:

• Use fresh raspberries for best flavor. If fresh raspberries are unavailable, frozen raspberries can be used. Thaw before using.
• Don't overmix the filling, as this will make the crust tough.
• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Leftover pie can be stored in the refrigerator for up to 3 days.