Courtesy of Gingerbread Bagels
http://gingerbreadbagels.com/2011/07/22/raspberry-crumb-pie/
My friend Tabitha brought me over some fresh raspberries from her yard today - so we decided to make jam... We'll, we thought pie sounded yummy, so we made this instead. It was SO GOOD! Definitely will be making this again. Enjoy.
Raspberry Crumb Pie
Crust
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg
1 large egg mixed with 1 Tablespoon water (for the egg wash)
Filling
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Crumb Topping
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
In a large bowl, mix together the flour, sugar and kosher salt. Put
the bowl in the freezer for 5 minutes. It’s important that the
ingredients for the pie crust are very cold. Dice the shortening and
also place it in the freezer for 5 minutes.
Take the bowl out of the freezer and add in the shortening. Using a
fork, cut the shortening into the flour. The mixture should resemble
small peas. Mix together 1/2 cup very cold water (I put the water in the
freezer) and 1 large cold egg. Add it to the bowl and mix the
ingredients together with a fork.
Put the dough onto a floured counter and form it into a large circle.
Cover in plastic wrap and refrigerate for at least 2 hours.
Take the dough out of the refrigerator and take off 3/4 of the dough.
I always use a little more so it’s easier to roll out. You can reserve
the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large
circle. Then roll the dough onto your rolling pin. Roll the dough over
the pie plate (a 9 inch pie plate) and press it into the insides of the
pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Place the pie in the refrigerator while you work on the filling. In a
bowl of a stand mixer with the paddle attachment, mix together the
sugar and flour. Add in the sour cream, eggs and vanilla extract and mix
on medium speed until combined.
Take the pie crust out of the refrigerator and put the raspberries on
the bottom of the crust. Pour the filling over the raspberries and
spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar,
ground cinnamon and ground nutmeg. Pour the melted unsalted butter into
the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is
done when the filling is somewhat firm) Let the pie cool for at least 1
hour on a cooling rack before cutting into slices. The filling will set
when the pie cools. Then enjoy!
Ingredients ■3 cups All-purpose Flour ■⅓ cups Sugar ■5 teaspoons Baking Powder ■½ teaspoons Ground Cinnamon ■2 sticks (1 Cup) Unsalted Butter ■¾ cups Heavy Cream ■1 whole Egg ■1 teaspoon Vanilla Extract ■1 cup Cinnamon Chips ■Topping ■½ cups Sugar ■1 teaspoon Ground Cinnamon ■1-½ teaspoon Heavy Cream 
