-
1
Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400u00b0.
-
2
In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
-
3
Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
-
4
Spread the raspberry jam inside the chilled pie shell.
-
5
Scrape the filling into the shell, smoothing the fruit with a spoon.
-
6
Place the pie on the center oven rack and bake for 25 minutes.
-
7
Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
-
8
Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
-
9
Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
-
10
Take pie from oven and lower temp to 375u00b0.
-
11
Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
-
12
Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
-
13
Slide a large foil-lined baking sheet onto the rack below to catch spills.
-
14
Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
-
15
Transfer pie to a wire rack; let cool.
-
16
Serve barely warm or at room temperature with ice cream.
