Nutrition Facts for Fresh raspberry crumb pie

Fresh Raspberry Crumb Pie

Indulge in the sweet-tart magic of this Fresh Raspberry Crumb Pie—a dessert that perfectly balances juicy berries with a buttery crumb topping. Bursting with the vibrant flavor of fresh raspberries, this pie is enhanced by a hint of lemon juice and a touch of vanilla for depth. The golden, cinnamon-scented crumble creates the ultimate contrast to the luscious berry filling, all nestled in a flaky, unbaked pie crust. With just 25 minutes of prep and a bake time of 50 minutes, this showstopping pie is surprisingly simple to make. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, this Raspberry Crumb Pie is the perfect centerpiece for your summer gatherings or holiday table.

Nutriscore Rating: 55/100
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Image of Fresh Raspberry Crumb Pie
Prep Time:25 mins
Cook Time:50 mins
Total Time:75 mins
Servings: 8

Ingredients

  • 4 cups Fresh raspberries
  • 0.75 cup Granulated sugar
  • 3 tablespoons Cornstarch
  • 1 tablespoon Lemon juice
  • 1 unit Unbaked 9-inch pie crust
  • 1 cup All-purpose flour
  • 0.5 cup Brown sugar, packed
  • 0.5 teaspoon Ground cinnamon
  • 0.5 cup Unsalted butter, cold and cubed
  • 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack of the oven to catch any potential drips.

Step 2

In a large bowl, gently toss the fresh raspberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside.

Step 3

Line a 9-inch pie plate with the unbaked pie crust. Trim any overhanging edges and flute the crust if desired.

Step 4

Pour the raspberry mixture into the prepared pie crust, spreading it out into an even layer.

Step 5

In a medium bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping.

Step 6

Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

Step 7

Stir in the vanilla extract and evenly sprinkle the crumb mixture over the top of the raspberry filling.

Step 8

Bake the pie in the preheated oven on the prepared baking sheet for 45-50 minutes, or until the topping is golden brown and the raspberry filling is bubbling around the edges.

Step 9

If the edges of the crust are browning too quickly, cover them with aluminum foil or use a pie shield.

Step 10

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set before serving.

Step 11

Slice and serve the pie as is or with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

Serving size 1137.8 grams (1137.8g)
Amount per serving % Daily Value*
Calories 3124
Total Fat 136.40g 175%
Saturated Fat 70.90g 355%
Polyunsaturated Fat 0.00g
Cholesterol 258mg 86%
Sodium 453mg 20%
Total Carbohydrate 468.10g 170%
Dietary Fiber 37.20g 133%
Total Sugars 271.90g
Protein 25.70g 51%
Vitamin D 58IU 292%
Calcium 273mg 21%
Iron 12mg 68%
Potassium 1111mg 24%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%
Protein: 3.2%
Carbs: 58.5%