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All-Year Raspberry Pie with slices missing to see fruit filling

All-Year Raspberry Pie

Print Recipe
Enjoy the tastes of summer year-round with this delicious raspberry pie made with a few freezer stables including frozen red raspberries!
Course Dessert
Cuisine Baked Goods
Keyword Baked Goods, Desserts
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 380

Ingredients

  • 2 refrigerated pie crusts
  • 24 ounces frozen Washington red raspberries
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 small to medium lemon zested and juiced
  • 1 dash salt

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 380kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Sodium: 270mg | Fiber: 2g | Sugar: 5g