Ingredients
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1 Pie Crust
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Raspberry Filling
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2 cups Raspberries
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1/3 cup granulated sugar
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2 Tbsp cornstarch
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Lemon Topping
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2 eggs
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1 cup granulated sugar
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zest of 2 lemons
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juice of two lemons
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1/4 cup + 2 Tbsp all purpose flour
Directions
Steps
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1
Done
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Preheat oven 375F. Roll out pie crust so that there it is 2" larger than a 9" pie plate, then place in pan and crimp. |
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2
Done
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Pierce crust with a fork so that it doesn't bubble during blind bake. Blind bake for 10 min. My crust started to fall in, so I supported it with some tin foil for the remaining time. |
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3
Done
|
Increase oven temperature to 425F. Mix the raspberries, sugar, and cornstarch for the raspberry filling and pour into prepared crust to fill about halfway, bake for 10 min. |
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4
Done
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Prepare the lemon topping by mixing the eggs, sugar, lemon zest and juice, and flour together until combined. When the raspberry comes out of the oven, decrease oven temperature to 350 and carefully spoon the lemon mixture on top until the crust is filled. |
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5
Done
|
Bake an additional 30+ minutes until the lemon toping is no longer liquid. It should jiggle slightly in the middle 2". If the crust starts to burn, cover the edges with tin foil. |
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6
Done
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Remove the pie from the oven and allow to cool completely before cutting. Garnish with powdered sugar and raspberries, enjoy! |
