Ruth Eichner's Frozen Raspberry Pie – a delicious recipe with recipe Middlebury pie crust, flour, sugar, tapioca, frozen raspberries, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450 degrees.
2
Roll out 1 dough round between 2 sheets of wax paper and line a 9-inch pie pan with it.
3
Prick the bottom and sides, trim the sides to a -inch overhang and chill for 30 minutes.
4
Combine the flour, 1 cup of sugar and the tapioca and, using a fork, combine with the raspberries, leaving as many frozen clumps as possible.
5
Pour this mixture into the pie shell.
6
Roll out the other round between sheets of wax paper, cut a decorative vent in it and lay it over the fruit.
7
Crimp the edges together firmly and flute.
8
Brush the top of the pie with the cream and sprinkle with the remaining tablespoon of sugar.
9
Bake for 10 minutes.
10
Lower the heat to 400 and bake for 30 to 35 more minutes, or until the berries in the middle of the pie are visibly bubbling.
247
kcal
Calories
1
g
Fat
59
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 recipe Middlebury pie crust, 3 tablespoons flour, 1 cup sugar, plus 1 tablespoon for sprinkling, 1 rounded tablespoon instant tapioca, and more.
Yes, Ruth Eichner's Frozen Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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