This raspberry pie recipe is one I learned to make when I lived in Germany. It’s light, delicious and perfect for a warm summer evening’s dessert.
While I never got the chance to actually make it while I was in Germany, I wrote down the recipe as it was recited to me by the mother of the family I was staying with. I will love her forever for giving me this recipe.
I should mention that I have used the word “pie” sort of loosely here. This is not a pie in the traditional, American sense. It’s not filled with oozing fruit jellies as we’ve come to expect here in America.
This pie is very light, fluffy and low on the sweet scale. In fact, it’s just sweet enough to be fall into the dessert category, but not sweet enough to feel like you’ve done something really bad to your diet.
It’s simply light and refreshing and won’t sit in your stomach like a ton of bricks. Perfect for warmer weather!
CANNED RASPBERRY PIE FILLING
This is unfortunately not a filling you can put in a can and store. This is something you just have to make from scratch. I suggest you make your crusts ahead of time like a separate little project. Not that this recipe is hard or complicated, but if you are wanting something as simple as canned raspberry pie filling, I have a feeling it would be easier to separate this into two projects for the sake of time and ease.
All that being said, I say go for it! It’s a fairly easy pit to make and smells amazing out of the oven!
You can’t freeze this, but it will keep in the fridge for up to 3 days. The best time to enjoy it, however, is just after it’s cooled.
SUMMER PIE RECIPES:
RASPBERRY PIE RECIPE:
Note: I used pot pie tins for these pies. They came 3 to a package and are 5 inches diameter x 1-3/4 inches (127 cm diameter X 4.4 cm).
- 1 1/4 cups whole wheat pastry flour
- 1 pinch salt
- 1/4 cup oil (light in flavor like grapeseed oil or safflower oil)
- 1/4 cup water
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- 12 oz. fresh raspberries (washed and dried)
- 1/4 cup honey
- 5 large egg whites
- 1 tbsp. lemon zest
- 1 cup finely chopped almonds
Preheat oven to 350 degrees F.
Put all ingredients in a mixing bowl and mix by hand until you have a firm ball of dough.
Roll dough between two large sheets of parchment paper until it is very thin (about 1/8 inch).
Cut to size and mold into pot pie tins.
Whip your egg whites until they form stiff peaks. Set aside.
In a large mixing bowl, combine all other ingredients. Mix gently.
Combine both bowls by gently folding the egg whites into the raspberry mixture.
Gently scoop mixture into pot pie tins.Bake for approximately 20-30 minutes. A cake tester or toothpick should come out clean when poked into the middle of the pie.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
This data is based on using all of the pie dough. I did not use it all when I made this. If you don't either, the nutrition data will be less. Data is figured on cutting each pot pie sized pie into 8 small slices. These servings are small, but you can always have two! I just had to pick a number to calculate the data and I figured most people cut a pie into 8 slices.