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I went Raspberry Pickin' this weekend, and I decided the fruits of my labor (haha, get it, "fruits") should result in a delicious experiment! I skimmed a few different recipes but couldn't find one that really appealed to me - so I combined a few different ones and made-up my own. The result is a tart pie that reminds me a bit of a rhubarb pie (if you like a sweeter pie you might want to add 1/4 of sugar to the recipe). So give it a try!


  • 2.5 Cups Flour
  • 2 Sticks of Butter or Margarine
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • Cold Water
  • Use just prior to baking:
  • One egg white or 2 TBSP Heavy Cream
  • 1 Raw Sugar Packet
  • 2.5-3 Cups Raspberries
  • 2.5 Cups Crushed Pineapple
  • 1/2 Cup White Sugar
  • 1/4 Cup Flour


  • For the crust, mix dry ingredients in a large bowl and then cut in the butter. Then mix should appear crumbly. Add cold water a tablespoon or two at a time until a doughy consistency forms. Split the dough in half. Take one half and roll it out and put in a pie tin. Roll the second ball out and have it read.
  • For the filling, take all the ingredients and mix until all the fruit is coated. Poor into the pie crust. Take 2nd crust and place over the top. Use a fork to seal the crusts and cut excess crust from the edges. Then cut slits in the shape of a star/asterisk in the top. Brush with the egg white or heavy cream and sprinkle raw sugar evenly over the top.
  • Cover the edges with tinfoil and bake at 375 for 45 minutes. Remove the tinfoil and bake an additional 15-20 minutes. Cool. Best served with vanilla bean ice cream.

Categories: Dessert  Pie 
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