Raspberry Crumb Pie

Name: Raspberry Crumb Pie
Ingredients: 1 unbaked pastry shell (8 or 9 inch); Filling; 1/2 - 3/4 cup granulated sugar; 3 tablespoons cornstarch; 4 1/2 cups fresh raspberries; 1 tablespoon lemon juice; 1 tablespoon butter or 1 tablespoon margarine, cut into bits; Crumb Topping; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1 dash cinnamon; 3 tablespoons butter or 3 tablespoons margarine, softened

12 ingredients

6 steps

Ingredients

1 unbaked pastry shell (8 or 9 inch)
Filling
1/2 - 3/4 cup granulated sugar
3 tablespoons cornstarch
4 1/2 cups fresh raspberries
1 tablespoon lemon juice
1 tablespoon butter or 1 tablespoon margarine, cut into bits
Crumb Topping
1/2 cup all-purpose flour
1/3 cup light brown sugar
1 dash cinnamon
3 tablespoons butter or 3 tablespoons margarine, softened

Directions

1

Preheat oven to 400 degrees.
2

For the filling: In a bowl, combine sugar and cornstarch.
3

Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
4

For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
5

Dot pie with butter and top with crumb mixture.
6

Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).