Raspberry Lemon Pie

Prep Time: 45 mins | Cook Time: 55 mins | Course: Dessert | Servings: 8 

Doubly tart raspberry pie gets a berry flavor boost from berry-flavored liqueur then topped with the thinnest slices of lemons dredged in sugar. This Red Raspberry Pie is adapted from The Silver Palate Cookbook by The Silver Palate Girls and has been a part of our holiday menu for many years. A non-alcoholic replacement for the liqueur might be a frozen berry-flavored juice in concentrate form. 

Perfect Pastry: (makes two pastry shells) 

2 ½ cups flour

½ tsp salt

¼ tsp baking powder

1 cup (2 sticks butter) cut into tablespoons

1 Tbsp apple cider vinegar

8 Tbsp cold water

In a food processor with the metal blade, add the flour, salt and baking powder. Pulse once to mix. Top with the tablespoon size slices of butter and pulse until the mixture is roughly mixed together like a coarse cornmeal mix and the butter bits are no bigger than the size of a pea. You’ll want to do most of the mixing before adding liquid to keep the dough tender. Add in the vinegar and water and quickly pulse about 16 (or fewer) times to incorporate, the dough will begin to come together. Spread two sheets of plastic wrap on the counter and divide the dough between them. Wrap, flatten the discs (pressing in little areas that may need to still come together) and chill them in the fridge for at least 30 minutes, longer is fine (up to several days). The dough can be made by hand in a large mixing bowl with a pastry blender, a large fork or even your hands; remember to do most of the mixing work before adding liquid to keep the pastry from being tough. I find dough made by hand needs 1 additional tablespoon of water. You may need to add 1 additional tablespoon of water if the weather is very dry as well.

Preheat oven to 425*. Using a sheet of waxed paper or parchment, dust your rolling surface with a sprinkling of flour. Place chilled pastry on top, dust the top lightly with flour and roll out an inch or so larger than your pie plate (if pastry is really cold it may need to warm up a bit before it rolls easily; if it cracks give it a few minutes before continuing to roll). When the pastry is rolled out, use your rolling pin to help fold the dough over the pie plate. Press in and crimp dough edges decoratively, prick the shell multiple times with a fork and chill another 15-30 minutes. Have fun with decorating and crimping. There are many ways to crimp, decorate or emboss the outside edges of your pie crust from a corkscrew to cake embossing tools, etc. Prepare berry filling. Reserve second pastry disc for another delicious pie.

Pie Filling:

12 oz frozen raspberries

1 cup sugar

4 Tbsp cornstarch

⅓ cup chambord, creme de cassis or framboise liqueur (I’ve even used Grand Marnier)

1 Tbsp lemon juice

Pinch of salt

2 Tbsp butter

1 lemon, sliced paper thin or as thin as you can get it (remove seeds as you slice)

¼ cup sugar, for dredging lemon slices

Preheat oven to 425*. In a mixing bowl tossed together raspberries, sugar, cornstarch, liquor, lemon juice and salt; stir to incorporate. Pour into your unbaked prepared pastry shell. Dot butter over the berries. Press lemon slices into the sugar to coat and cover the pie decoratively with them. Bake for 15 minutes, lower heat to 350* and continue to bake for 30-40 minutes more until berries are bubbling.