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Raspberry Quick Crumble Pie

March 13, 2013

In honor of Pi day (a made up holiday for math nerds and an excuse for teachers to have desserts in class) I decided I wanted to make some pie for my students…. I’m personally not a huge fan of pie and never really make it, but seeing as I refuse to buy anything baked I looked through some recipes that were given to me at my bridal shower.

I was very excited to make my husband’s cousin’s famous strawberry pie (which is amazing)! I also decided to make two chocolate pies (at the request of my students)! And then I came across my Mom’s best friends recipe for quick crumble pie… So I decided to experiment by mixing Ryan and Jill’s famous strawberry pie recipe with Johanna’s quick pie recipe to create…..

Raspberry Quick Crumble Pie

What you need:
For the pie
4 6 oz cartons of raspberries
1 cup if sugar
3 Tbsp of corn starch
1 Tbsp fresh squeezed lemon juice
1 graham crack pie crust (store bought or homemade)
1 box of spice cake mix
1 stick of butter

To start I mixed the sugar and corn starch together.

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I put this mixture into my saucepan and added 2 cartons of raspberries .

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Then I used a masher to mix and smash the berriesmand

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Once they were smashed I added the lemon juice

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Next I heated the mixture on medium high, stirring until it came to a boil and thickened. Then I took the other two cartons of raspberries and dumped them into a mixing bowl.

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When the mixture was done being heated and was a jelly like consistency I added it to the whole raspberries and let it sit to cool.

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Next I started on the crumb mixture, by melting the butter and adding it to the box of cake mix

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I mixed it until it turned to a crumbly mixture, added the raspberry filling to graham cracker pie crust, and placed the crumbs on yo

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I baked the pie at 350 until the crumbs were slightly browned and the fruit was bubbly.

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From → desserts

One Comment
  1. I know it was super yummy!

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