Raspberry Pie

When I was in Maine a couple of weeks ago, I had the most amazing raspberry pie at Chez Michel in Lincolnville.  It was fresh and light.  I knew I was going to recreate it when I got back to New York.  Because I’ve made so many pies the past 2 years, I relied solely on my skills to wing it.  I wanted to highlight the main ingredient, raspberries by not really adding much else into it.  I came pretty close to that raspberry pie from Maine.  It was the perfect amount of sweetness without being too sweet.  The best part was that it was the easiest pie I’ve ever made.


  • 9 inch frozen pie dough
  • 2 cups frozen raspberries
  • 3 1/2 cups fresh raspberries
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 teaspoon almond extract
  • 2 tablespoons butter


  1. Thaw the pie dough for about 10 minutes. With a fork, poke the bottom of the pie dough a few times. Bake the dough in a 400 degree oven for 15 minutes until it’s golden brown. When it’s done, cool the dough.
  2. In a small sauce pan, add the cornstarch, sugar, water, salt, and frozen raspberries until it comes to a boil. It should become really thick. Remove from the heat and add the lemon zest, almond extract and butter. Stir until combined. The mixture needs to cool (as a shortcut, I cooled it in the freezer which took about 20 minutes).
  3. When the raspberry filling is completely cooled, stir in 1 1/2 cups of the fresh raspberries. Pour into the pie dough.
  4. 2 cups of raspberries should be enough for the top of the pie. Cover the pie with plastic wrap and refrigerate the pie for about 1 hour before serving. I served it with fresh whip cream.