Southern Belle Raspberry Pie – Printable Recipe

Ingredients

• (2) 9” pie crusts
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 teaspoons grated orange zest (This equated to one large orange thoroughly zested)
• 2 teaspoons rose water
• ½ a vanilla bean, split in half lengthwise
• 5-6 cups fresh or frozen raspberries (I used fresh, but if you use frozen, make sure they are thoroughly thawed and drained.)

Optional: 1 tablespoon coarse sanding sugar

Serving suggestions: Vanilla ice cream or whipped cream

Instructions

1. Preheat your oven to 350 degrees.
2. Fit one of your pie crusts into a 9” pie pan and set aside. Line a sturdy baking sheet with parchment paper and spray a thin coating of baking spray on top of the paper. (This will keep the pie shell from sticking if it accidentally bubbles over. The molten raspberry filling can solidify into a rock solid mess!) Place your prepared pie pan in the center of the baking sheet and set aside.
3. In a large mixing bowl, combine the sugar and cornstarch so they are blended. Add the orange zest and rosewater. Using a paring knife, gently scrape the vanilla bean seeds from inside the split pod into the bowl. Because there are few wet ingredients, you will never be able to evenly incorporate the rose water, zest and vanilla into the dry ingredients with a spoon, so use your fingers to rub everything together to combine them. Make sure you get each clump and evenly distribute it throughout the bowl. Take your time on this and keep going until all clumps have been broken up.
4. Add the raspberries and gently use your hands to toss them in the bowl so that they are coated with the sugar mixture. It’s OK if some of the raspberries break up a little bit, but try to be as gentle as possible. You will want as many whole raspberries as possible. Pour the coated raspberries into the pie shell and smooth into an even layer.
5. Take your second pie crust and lay it on a lightly floured cutting board. Cut it into approximately 1” wide pieces. One by one, lay the pieces in a lattice pattern on top of the pie and crimp the edges. Once your pie is ready, you can sprinkle some coarse sanding sugar on top of the lattice crust for a little decorative touch, but it is strictly optional.
6. Bake in the center of your oven for 1 hour and 15 minutes, or until the filling is bubbling in the center of your pie and the crust is a beautiful golden brown. Carefully remove from the oven and let cool on a baking rack for AT LEAST 4 to 5 hours. This is very, very important!! If you cut into the pie before then, your filling will not have had time to set and you will have a soupy mess in your pie tin. Patience is a virtue, so exercise it here and wait AT LEAST 4 to 5 hours before serving.
7. Serve at room temperature with vanilla ice cream or whipped cream.

Notes

https://mixedandmashed.com/southern-belle-raspberry-pie-printable-recipe/