Friday, July 6, 2012
RASPBERRY CRUMB PIE
Raspberry Crumb Pie Crust (makes two single pie crusts) 4 cups all purpose flour 3 Tablespoons sugar 2 teaspoons kosher salt 1 3/4 cup cold shortening, diced 1/2 cup cold water 1 large egg 1 large egg mixed with 1 Tablespoon water (for the egg wash) Filling 4 1/2 cups raspberries 1 cup sugar 1/3 cup flour 1/2 cup sour cream 2 large eggs 1/2 teaspoon vanilla extract Crumb Topping 2 1/2 Tablespoons packed light brown sugar 2 Tablespoons sugar 1/2 teaspoon ground cinnamon pinch ground nutmeg 1/4 cup unsalted butter, melted 1/2 cup plus 2 1/2 Tablespoons all purpose flour In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes. Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork. Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours. Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie. Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate. Crimp the edges of the pie or if you can just take a fork and crimp the edges. Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix on medium speed until combined. Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out. Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together. Add in the flour and mix until the ingredients form a crumble topping. Crumble the crumb topping over the pie. Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash. Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!