Raspberry pie is tart yet sweet with a crumbly streusel topping. Serve with a dollop of allspice whipped cream for the final touch.
Like everyone else, the first days of true spring weather have me spending as much time outside or with the windows open as possible. It also has me ready for all the fruit pies! Raspberries have been crazy cheap lately (especially blackberries, I’ve been snatching up pints at $1/each) so now is the time to make this raspberry Pie. Normally is it not very friendly on the wallet to buy enough raspberries to fill a pie! But totally worth it in case you are not lucky enough to find them on sale.
With a crumbly streusel topping it’s basically a berry crisp baked in a pie crust and that’s alright by me. And of course I can’t serve pie without a dollop of fresh whipped cream. In this case I added some allspice into the whipped cream for an extra layer of flavor. A seasoning that tends to get pigeonholed into the fall but I’m here to break it out of that mold! It pairs so well with the tart but sweet raspberries, making it a pie worthy to serve through spring and summer.
To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):
- Apricot-Honey Glazed Ham
- Black Pepper Parmesan Biscuits
- Creamy Spring Peas
- Herb-Roasted Carrots & Parsnips
- Smashed Potatoes with Lemon Aioli
- Carrot Top Pesto
- Mom’s Investment Salad (aka Ambrosia Salad)
- Raspberry Almond Streusel Pie with Allspice Whipped Cream
Three years ago: April 2016 Stitch Fix #14
Four years ago: Meyer Lemon Poppy Seed Pound Cake
Five years ago: Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce
Six years ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Either years ago: Guiltless Cajun Chicken Alfredo
RASPBERRY ALMOND STREUSEL PIE WITH ALLSPICE WHIPPED CREAM
Makes 1 pie
Ingredients:
CRUST & TOPPING
6 Tbsp brown sugar
6 Tbsp sliced almonds
6 Tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
4-1/2 Tbsp old-fashioned oats
4-1/2 Tbsp all purpose flour
1 refrigerated pie crust
FILLING
1 cup sugar
1/4 cup quick-cooking tapioca
2 Tbsp lemon or orange juice
5 cups fresh raspberries
WHIPPED CREAM
1 cup heavy cream
1 Tbsp powdered sugar
1/8 tsp ground allspice
Directions:
- In the bowl of a food processor, combine all topping ingredients. Process until moist clumps form. Transfer to a bowl, cover and place in the fridge.
- In a large bowl mix sugar, tapioca, and lemon juice. Add berries and toss gently to coat. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
- Preheat oven to 400°F. Roll out pie crust on a lightly floured surface to 15-inch round. Transfer to 9-inch pie dish. Trim or fold overhang under and crimp. Place in freezer for 20 minutes.
- Spoon filling evenly into crust and crumble topping over filling. Bake crust and topping are golden brown and filling is bubbling, about 55 minutes. Transfer to a cooling rack for at least 3 hours.
- When ready to serve, make the whipped cream. In a large chilled bowl, beat the heavy cream with a hand mixer until peaks almost form. Add the powdered sugar and allspice and beat until peaks form. Cut pie into wedges and serve topped with a dollop of whipped cream.
Source: Adapted slightly from Epicurious.
