Bring out a raspberry pie in October, December, February or any month and you’ll be a hero(ine). With a bag of frozen red raspberries and a package of pie crust in the freezer you’re ready to taste summer all year long.
These bright and beautiful raspberries are picked and frozen at the peak of perfection, when growers in Washington state decide that the flavor is just right. You can put a pretty pie on the table (or in the bake sale) in just a little more than an hour, including the baking time.
All-Year Raspberry Pie
- 2 refrigerated pie crusts
- 24 ounces frozen Washington red raspberries
- 2/3 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1 lemon zested and juiced
- 1 dash salt
- Preheat oven to 400°F. Remove pie crusts from box and let stand at room temperature while preparing the filling.
- Mix raspberries, sugar, tapioca, lemon juice and zest, and salt in large mixing bowl. Let rest 15 minutes and stir again.
- Line a 9-inch pie plate with one of the pie crusts. Add berry filling.
- Lightly brush rim of pie crust with water to help seal. Top with remaining crust. Seal and crimp edges. Cut a few slits in top of crust to help vent.
- Bake 50 minutes, or until crust is nicely browned and juices are bubbling (through vents). Remove from oven and let cool on wire rack.