Originally published on “Blaise the Baker” August 8th, 2016
My Mom, Darla, loves this pie! Actually my Grandma Barbra and Grandma Deloris both do too! You can use whatever crust recipe you want, I use my Grandma Barbra’s, and as long as you sprinkle the top with the brown sugar and Turbinado sugar mixture, and follow my instructions for the filling – you will have the perfect pie!
Black Raspberry Pie
6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling
Start by preheating your oven to 425 degrees F. Prepare your pie crust. Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.
In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well, but gently.
Pour this mixture into the prepared pie crust.
Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.
Brush the egg wash onto the pie using a pastry brush. Sprinkle the top with brown sugar and Turbinado sugar.
Place the pie on a baking sheet lined with parchment paper to catch any drips. Place in preheated oven for 36 minutes. Once baked, remove and allow to cool completly at room temperature before serving and enjoying.
Store leftovers, covered, in the refrigerator.