Raspberry Pie Recipe
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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 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.
More Healthy Pie Recipes
Raspberry Pie Recipe
Raspberry Pie Recipe
- Pot Pie Tins
Pie Crust Ingredients:
- 1¼ cups whole wheat pastry flour
- 1 pinch salt
- ¼ cup oil (light in flavor like grapeseed oil or safflower oil)
- ¼ cup water
- 1 tsp. pure vanilla extract
- ¼ tsp. ground cinnamon
- 12 oz. fresh raspberries (washed and dried)
- ¼ cup honey
- 5 large egg whites
- 1 tbsp. lemon zest
- 1 cup finely chopped almonds
Pie Crust Directions:
- 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 ⅛ 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.
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.
Hi Tiffany. I’m really liking this *pie*, your description makes me think its the sort of pie that’d go down well when you want a dessert but not a huge big filling calorific job 🙂
Great to connect.
Anna – That’s exactly the kind of dessert it is! Thanks for stopping by!
Tiffany, could I cut out the pie crust or would that alter it in some way that wouldn’t work well? Also, if I don’t like raspberries, could I do strawberries? (Sorry, probably a stupid question lol)
Catherine – Not stupid at all! Yes, I believe your version would work just fine. Just be sure to chop the strawberries nice and small.
I made this for a potluck on Monday night and it was fabulous! Mine was a little runny (very juicy berries), but everyone agreed that it tasted wonderful and couldn’t believe it was “healthy”. Thanks! 🙂
Robin – Yay!! I’m so glad you enjoyed it! Thanks for letting me know!
I can’t wait to try this, you make it sound so amazing!! 😀 (please please please make a clean sweet potato pie!!)
Count on it! I’ll be doing one for the holidays this year!
I used the smaller pot pie tins I mentioned. It could be enough for a 9″ pie, but it might fall just a tiny bit short.
I used a 9 inch pie plate and it turned out really well! My husband loved it. I will definitely be making this again!
Felicia – Fantastic!! 😀
I just made this. My boyfriend tried it before me and told me the rest was his haha I managed to sneak a piece past him and I love it!!! Its perfectly sweet. This is definitely one of my favorites! 😀
Tiffanytrie – Fabulous!! So glad you both enjoyed it! 😀