Mama’s Fresh Rasberry Pie

This recipe for "Mama’s Fresh Rasberry Pie" is from the wonderful book, 'Sweety Pies' by Patty Pinner.

Mama’s Fresh Rasberry Pie

Ingredients:

Dough for one 9-inch double Flaky Pie Crust (page 8)
5 cups fresh raspberries, rinsed and drained
6 tablespoons all-purpose flour
1⁄2 cup sugar, or more, depending on the sweetness of the berries
1 tablespoon grated lemon rind
1 large egg white, lightly beaten
1⁄8 teaspoon ground cinnamon
1 1⁄2 tablespoons unsalted butter
Milk for brushing (optional)
Sugar for sprinkling (optional)

Makes one 9-inch pie

Directions:

Preheat the oven to 425 degrees.

Gather the dough into two balls, one slightly larger than the other. Refrigerate the smaller ball. On a lightly floured work surface, roll out the larger ball of dough into a 12-inch circle about 1⁄8 inch thick. Place a 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut around the plate, leaving a 1-inch border of dough around the plate. Remove the plate. Fold one side of the crust over in half. Fold the crust into quarters. Pick up the crust so that the center point is positioned in the center of the plate. Unfold the dough and press it firmly into the pie plate.

In a large bowl, combine the raspberries, flour, sugar, and lemon rind and gently toss to combine, then set the bowl aside.

Using a pastry brush, brush the inside of the bottom crust with the egg whites, then spoon in the filling. Sprinkle the top of the filling with cinnamon, then dot it with the butter.

Remove the dough for the top crust from the refrigerator and roll it out into an 11-inch circle the same way you rolled out the bottom crust. Lay the top crust over the filling. To dress up the pie, press together the top and bottom edges of the crust all around the pie, then fold down the edge like a shirt collar. Using kitchen shears or a sharp knife, cut 1⁄4-inch-long slits all the way around, about 1⁄2-inch apart. Raise up every other tab to a 90-degree angle, so there’s a flag up, flag down, flag up, flag down design running around the rim. Cut slits in the crust to allow the steam to escape. If you like, you can brush the top with milk and sprinkle with a scant amount of sugar.

Place the pie in the oven on a cookie sheet. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake until the crust is golden, another 35 to 40 minutes. Cover the edge of the crust with a 2- to 3-inch-wide strip of aluminum foil if it starts to brown excessively. Let cool to room temperature on a wire rack.

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