Raspberry Pie

Ingredients

• 2 pie crusts (*see note)
• 3/4 cup (175 grams) granulated white sugar + more for sprinkling
• 2 tablespoons (14 grams) cornstarch
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon nutmeg
• The zest and juice from 1 large lemon
• 1/4 cup (84 grams) honey
• 2 teaspoons pure vanilla extract
• 6 cups raspberries (720 grams/ 26 ounces), fresh or frozen
• 1 large egg
• 1 tablespoon cold water
• 1 tablespoon (14 grams) butter, cut into small pieces (optional)

Instructions

1. 1

   Preheat the oven to 375 degrees F (190...: Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   In a large bowl, stir 3/4 cup sugar,...: In a large bowl, stir 3/4 cup sugar, cornstarch, tapioca, nutmeg, and lemon zest to mix.

3. 3

   Add the lemon juice, honey, and vanilla and...: Add the lemon juice, honey, and vanilla and stir to combine. Add the raspberries and toss gently just until coated in the raspberry pie filling. Let stand for 15 minutes.

4. 4

   In a small bowl, whisk the egg with...: In a small bowl, whisk the egg with 1 tablespoon of cold water and set aside.

5. 5

   Remove the pie dough from the refrigerator. On...: Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick. Using a large spatula, gently loosen the dough from the worktop, fold it in half, and then fold it in half again. It will form a triangle shape. Lift the crust and place it into a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and gently press it into the plate to fit.

6. 6

   Pour the raspberry pie filling into the bottom...: Pour the raspberry pie filling into the bottom crust and dot the surface with the butter, if using (see note).

7. 7

   Re-flour your work surface and roll out another...: Re-flour your work surface and roll out another portion of the dough into another 12-inch circle. With a pizza wheel, fluted pizza wheel, or paring knife, cut the disk into 9 strips that are 1-2 inches wide.

8. 8

   Starting in the center of the pie, lay...: Starting in the center of the pie, lay 5 strips over the pie, arranging them so they are parallel and evenly spaced across the pie. Lay the remaining 4 strips perpendicular to the first, weaving them into the first strips to form a lattice pattern (see photos above).

9. 9

   Once all the strips have been arranged, trim...: Once all the strips have been arranged, trim the edges of the strips so that they are even with the edge of the bottom crust. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.

10. 10

    Gently brush the egg wash over the top...: Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining 2 tablespoons of sugar.

11. 11

    Put the pie on a baking sheet (to...: Put the pie on a baking sheet (to catch any drips) and place it in the oven. Bake for 30 minutes. Rotate the pie in the oven and bake for an additional 30-40 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling. If using a glass pie plate, lift the pie up and peer underneath it to see if the bottom crust appears done.

12. 12

    Remove from the oven and cool completely on...: Remove from the oven and cool completely on a wire rack for about 4-6 hours before serving. Store leftover pie in the refrigerator.