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1
Preheat the oven to 425F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, gently and thoroughly wash and dry the raspberries, then set them aside in a medium bowl.
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9
In a small bowl, combine the sugar, flour, and cinnamon.
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10
Sprinkle the sugar mixture over the raspberries, tossing them gently until they are thoroughly coated.
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11
Gently place the raspberries in the pie shell, taking care not to break down the berries.
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12
Sprinkle the Cinnamon Sugar Crumb topping over the raspberry filling, covering it completely.
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13
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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14
Reduce the heat to 375F and continue baking for 40 minutes.
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15
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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16
If you choose, add a dollop of whipped cream to each slice to serve.
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17
Raspberry Crumb Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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18
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
