Fresh Raspberry Pie

I have these wonderful raspberries, which ripen rather late (October) and there are plenty, so I made this luxury pie.

Fresh raspberry pie

(Serves 8)

Crust

2 1/2 cups all-purpose flour (350 g)

1/2 tsp salt

3/4 cup butter (150 g)

1/2 cup cool water (1 1/4 dl)

Filling:

4 cups fresh raspberries (600 g)

1/2 cup sugar (100 g)

1/2 cup flour (75 g)

1/4 teaspoon ground nutmeg, vanilla, cinnamon or ginger

1 TBSP lemon juice

1 Tablespoon milk or cream for brushing the top

1 Tablespoon sugar for dusting

Combine flour and salt in a bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do NOT knead the dough as in bread making. Divide dough in half, and shape into discs. Cover the dough and refrigerate it for later, or use now.

Preheat oven to 375 degrees F (190 C).

Roll out 1 disc of dough and place it in a pie pan.

Toss raspberries, sugar, flour, nutmeg and lemon juice gently in a large bowl. Fill into prepared pie crust.

Use the other dough disc for a double crust or lattice crust. Brush with milk or cream and dust with sugar. Bake for 45-60 minutes or until crust is golden brown and juices are bubbling. Remove to cool on a rack for 30-60 minutes.

Serve the Raspberry Pie with ice cream, whipped cream or sour cream (crème fraiche).