Description
A delicious and easy-to-make fresh raspberry pie with a sweet and tangy filling, perfect for any occasion.
Ingredients
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 pre-baked 9-inch tart shell
- Whipped cream (optional for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- In a spacious bowl, gently fold together the fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract, taking care not to mash the berries.
- Transfer the raspberry mixture into the pre-baked tart shell, ensuring it is evenly distributed.
- Place the tart in the oven and bake for approximately 25-30 minutes, or until the filling is bubbling and the edges of the tart are a light golden brown.
- Once baked, take the tart out of the oven and let it cool on a wire rack for at least an hour to allow the filling to firm up.
- When ready to serve, cut into slices and top with a generous swirl of whipped cream, if you like.
Notes
- For an added flavor dimension, mix in a teaspoon of almond extract into the filling.
- Feel free to swap out half of the raspberries with blueberries or strawberries for a delightful mixed berry tart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg