Quick & Easy Red Raspberry Pie Recipe
This quick and easy raspberry pie can be ready for the oven in 5 minutes. It uses canned raspberry pie filling and a refrigerated crust.
Servings 8 servings
Calories 374kcal
Cost $9.50
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 2 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans red raspberry pie filling
- 2 pie crusts
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom rack to catch any juices that might seep from the pie while baking.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes or as directed on the packaging.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the raspberry pie filling, nutmeg, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust.
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 - 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and the filling starts to bubble.
Cool Down
- Allow to rest on wire cooling rack for at least 2 hours.
Notes
Nutrition information based on Pillsbury pie crusts and Lucky Leaf Red Raspberry pie filling. If you use a different brand of either product, nutrition information will vary.
