Raspberry Crumble Pie

Raspberry Crumble Pie

A coarse brown sugar crumb topping cuts the tart flavor of fresh raspberry filling.

YIELDS

8 servings

INGREDIENTS

Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup Domino® Light Brown Sugar firmly packed
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter or margarine, softened

Pie

  • prepared pastry for one-crust 9-inch pie
  • 1/2 to 3/4 cup Domino® Quick Dissolve Superfine Sugar (to taste)
  • 3 tablespoons corn starch
  • 4 1/2 cups fresh raspberries (about 3 half-pints)
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or margarine, cut into bits

INSTRUCTIONS

Topping

In small bowl, combine flour, brown sugar and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Pie

Preheat oven to 400°F. Line a 9-inch pie plate with pastry; set aside.

In large bowl, combine sugar and corn starch. Gently fold in raspberries and lemon juice. Transfer raspberry mixture to pastry-lined pie plate. Dot with butter; sprinkle crumble topping over pie. To prevent overbrowning, cover edge of pie with foil.

Bake for 30 minutes. Remove foil and bake for 30 minutes longer, or until juices near center are bubbly. Cool completely on wire rack.

QUICK TIP

In place of fresh raspberries, use individually quick-frozen raspberries (no sugar or syrup added). Increase corn starch to 3 1/2 tablespoons and baking time to 70 minutes.