1 package prepared pie crust
24 ounces raspberries (fresh or frozen)
3/4 cup granulated sugar
1/3 cup all-purpose flour
Juice of half a lemon
1/4 teaspoon nutmeg
1 tablespoon water
Extra raspberries and mint leaves for garnish
2 egg whites
3/4 cup sugar
Preheat the oven to 425 degrees F.
In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
Fit prepared piecrust inside pie plate, trimming off the excess pastry. Crimp edges.
Place the raspberry mixture inside the pie crust.
Whisk together egg and water and brush it lightly over top of the pastry. Sprinkle with turbinado sugar.
Place the pie on a baking sheet and bake for 15 minutes.
Reduce the heat to 375 degrees and continue baking for another 30-40 minutes, until the crust is browned and the filling is bubbling.
If the crust is getting too brown and the filling is not bubbling, tent with foil to prevent the crust from over browning.
Allow the pie to cool completely before slicing so that the filling will firm up.
Decorate with Italian Meringue if desired, using a torch to brown meringue. You may also use whipped topping.
Garnish with raspberries and mint leaves.
Place the sugar in a saucepan and add water just to cover the sugar. Cover and bring to a boil. Continue boiling until the sugar water is 245* degrees. Leave the lid on as the mixture boiling keeps the sugar from burning along the sides of the pan.The condensation from the lid drips down and keep the sugar from sticking to the sides of the pan.
Whip the egg whites in a stand mixer on low until frothy. Then increase the mixer speed and whip egg whites until soft peaks form.
With the mixer on low speed slowly pour the boiled sugar into the soft peak eggs. Once all the sugar is poured into the egg whites increase the speed of the mixer to high and continue to whip until the mixture has cooled and you can touch the bowl of the mixer…it will be very hot once you pour in all the sugar. The meringue should be glossy and thick.