This Black Raspberry Pie recipe uses a canned pie filling that you can make when your black raspberries are in their peak season! It is super easy to make the pie using the canned filling and even more enjoyable in the winter months.
Filling-Use 1 Quart of Black Raspberry Pie Filling or Ingredients below
5cupsfresh or frozen black raspberries
3tbspcorn starch
1cupsugar
1/2tspcinnamon
1/4tspsalt
Crumble Top
1 1/2cupsflour
1/2cupsugar
1/2tspbaking powder
1/4tspsalt
1egg
1/2cupbuttersoftened
Instructions
Preheat the oven to 425º
Make or unwrap your favorite pie crust and prepare your pie pan.
To Make Pie Filling (If not using premade pie filling)
Combine cornstarch, sugar, cinnamon, and salt in a small bowl.
Sprinkle dry mixture over the black raspberries and toss to coat.
Pour the black raspberry mixture (or prepared pie filling) onto the prepared crust.
To Make Crumble Top
Combine flour, sugar, baking powder, and salt in a medium bowl.
Add softened butter and egg. Using a pastry blender or fork, combine ingredients until your mixture is crumbly.
Sprinkle the crumble over the pie filling. You will probably have extra crumble.
Bake pie for 15 minutes at 425º and then reduce heat to 350º for about 45 more minutes, until crumble is lightly browned and the berries start to bubble.