There’s nothing quite like the taste of summer berries baked into a warm, comforting pie. Today, I’m sharing my favorite recipe for Raspberry Pie with Almond Streusel – a delightful twist on a classic that’s sure to impress. It’s easier to make than you might think, and the combination of tart raspberries and sweet, crunchy streusel is simply irresistible.
Why You Will Love This Recipe
This Raspberry Pie with Almond Streusel is special because it perfectly balances flavors and textures. The juicy, slightly tart raspberries create a wonderful contrast to the buttery, sweet almond streusel topping. Plus, the addition of almond extract in both the filling and the streusel enhances the overall flavor, giving it a sophisticated touch. Unlike a traditional double-crust pie, the streusel topping is quick and easy to make, saving you time and effort. The homemade raspberry pie filling is bursting with fresh raspberry flavor, and the almond streusel adds a satisfying crunch.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Raspberry Filling:
- 6 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
For the Almond Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cut into cubes
- 1/4 cup sliced almonds
- 1/4 teaspoon almond extract
Step-by-Step Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Raspberry Filling: In a large bowl, gently combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and almond extract. Make sure the berries are evenly coated.
- Make the Almond Streusel Topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds and almond extract.
- Assemble the Pie: On a lightly floured surface, roll out the pie crust to a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Trim and crimp the edges.
- Fill and Top the Pie: Pour the raspberry filling into the prepared pie crust. Sprinkle the almond streusel topping evenly over the filling.
- Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the streusel topping starts to brown too quickly, cover the pie loosely with foil.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Serving Suggestions
This Raspberry Pie with Almond Streusel is fantastic on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess complements the warm, fruity pie perfectly.
For a beautiful presentation, dust the pie with powdered sugar before serving. You can also garnish each slice with a few fresh raspberries and a sprig of mint.
This pie is perfect for summer gatherings, holidays, or any special occasion. It’s a dessert that everyone will love!
Storage and Reheating
Store any leftover Raspberry Pie with Almond Streusel in the refrigerator, covered, for up to 3 days. The pie is best served at room temperature or slightly chilled.
To reheat, you can warm individual slices in the microwave for about 30 seconds. For a crispier crust, reheat the pie in a preheated oven at 350°F (175°C) for 10-15 minutes. Make sure to keep an eye on it so the streusel doesn’t burn.
Key Details
- Prep time: 30 minutes
- Cook time: 45-55 minutes
- Servings: 8
- Equipment: 9-inch pie plate, large bowl, medium bowl, pastry blender or your fingers, rolling pin, wire rack
Raspberry Pie with Almond Streusel
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- For the Raspberry Filling:
- 6 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- For the Almond Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter cut into cubes
- 1/4 cup sliced almonds
- 1/4 teaspoon almond extract
Instructions
- Make the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Raspberry Filling: In a large bowl, gently combine the fresh raspberries, granulated sugar, cornstarch, lemon juice, and almond extract. Make sure the berries are evenly coated.
- Make the Almond Streusel Topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds and almond extract.
- Assemble the Pie: On a lightly floured surface, roll out the pie crust to a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate. Trim and crimp the edges.
- Fill and Top the Pie: Pour the raspberry filling into the prepared pie crust. Sprinkle the almond streusel topping evenly over the filling.
- Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the streusel topping starts to brown too quickly, cover the pie loosely with foil.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
