Raspberry Crumble Pie
Created by Katherine from LoveInMyOven this delicious raspberry crumble pie is made with a simple all-butter pie crust and luscious E.D.SMITH® raspberry pie filling. Enjoy anytime of year but make sure to serve with love for Valentines Day!
- 1 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup ice water
- 2 cans E.D.SMITH® raspberry pie filling
- 3/4 cup unsalted butter, cold
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- Make the pie crust. In the bowl of a food processor, pulse together the flour and salt. Add in the cubed, cold butter and pulse until the butter is incorporated. Slowly pour in the ice water, pulsing in between, until all the water is used up and a pie dough is formed.
- Pat the dough into a round disc, wrap it in plastic wrap and store it in the fridge for at least 30 minutes and up to 3 days. After 30 minutes, remove the dough, on roll it out on a floured surface, into a 10-12” circle.
- Place the rolled-out dough into the center of a 9” pie dish, then trim the edges of the dough and crimp the edges. Prick the bottom of the pie crust with a fork.
- Open 2 cans of E.D.SMITH® raspberry pie filling, and empty them both into the prepared pie crust, smoothing out the top with the back of a spoon.
- Make the crumble topping. Grate the cold butter into a large bowl, then add both the sugars and the flour, and salt. Use a pastry cutter or a fork to mix up the crumble until it resembles a pea-like structure.
- Top the pie with the crumble topping, then bake the pie in an oven preheated to 350 F for 45 minutes or until the topping is lightly browned. Remove the pie from the oven and allow it to cool to room temperature, for about 1 hour. Serve the pie as is or place it in the fridge for a few hours to firm up the filling before serving.