Raspberry Clementine: Your Bright Winter Pie | Pie Eyed Love

Name: Raspberry Clementine: Your Bright Winter Pie | Pie Eyed Love
Ingredients: 1 recipe pie dough for a double 9 inch crust; 3 cups raspberries If using frozen, do not thaw; 5 clementines peeled with segments pulled apart. This is about 1.5 - 2 cups of segments.; 3/4 cup plus 2 Tablespoons granulated sugar If you like pie on the sweeter side, increase to 1 cup; 1 Tablespoon fresh lemon juice I just squeeze half of a lemon over the fruit and estimate; 3 Tablespoons cornstarch; 1/2 teaspoon cinnamon; Prepare pie crust according to directions and refrigerate for at least 30 minutes.; Preheat oven to 425; Roll one 9 inch crust and plate in a standard 9-inch pie pan. Leave at least a 1/2 inch of dough hanging over the ends and do not tuck or crimp. Cover and return to refrigerator.; In a small bowl of ramekin, combine 3 tablespoons of cornstarch, 1 teaspoon of cinnamon and 2 tablespoons of sugar. Set aside.; Prepare the filling by combining raspberries, orange segments, 3/4 cup sugar and lemon juice. Add the cornstarch mixture and combine.; Bring pie dough strips to room temperature. If they are too cold, they will break or crack when handling. You can take these out of the refrigerator before you prepare your filling.; Trim any edges of pie dough so they are even and tuck both layers of dough under. Leave as-is or gently crimp for a more decorative crust.; Brush top of crust with an egg wash (1 egg and a splash of milk) and sprinkle with turbinado sugar (or regular if you don't have any).; Bake at 425 for 20 minutes then reduce heat to 375 and bake for another 20-25 minutes until juices bubble and top crust is golden brown.; This pie is juicy so it needs to cool for at least four hours. The longer the better. Enjoy!; Facebook; Twitter; Google+; Pinterest

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Brighten your winter with Raspberry Clementine Pie—using clementine segments straight from the peel for a deliciously citrusy treat. Perfect when you need a mood lift!

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Ingredients

1 recipe pie dough for a double 9 inch crust
3 cups raspberries If using frozen, do not thaw
5 clementines peeled with segments pulled apart. This is about 1.5 - 2 cups of segments.
3/4 cup plus 2 Tablespoons granulated sugar If you like pie on the sweeter side, increase to 1 cup
1 Tablespoon fresh lemon juice I just squeeze half of a lemon over the fruit and estimate
3 Tablespoons cornstarch
1/2 teaspoon cinnamon
Prepare pie crust according to directions and refrigerate for at least 30 minutes.
Preheat oven to 425
Roll one 9 inch crust and plate in a standard 9-inch pie pan. Leave at least a 1/2 inch of dough hanging over the ends and do not tuck or crimp. Cover and return to refrigerator.
In a small bowl of ramekin, combine 3 tablespoons of cornstarch, 1 teaspoon of cinnamon and 2 tablespoons of sugar. Set aside.
Prepare the filling by combining raspberries, orange segments, 3/4 cup sugar and lemon juice. Add the cornstarch mixture and combine.
Bring pie dough strips to room temperature. If they are too cold, they will break or crack when handling. You can take these out of the refrigerator before you prepare your filling.
Trim any edges of pie dough so they are even and tuck both layers of dough under. Leave as-is or gently crimp for a more decorative crust.
Brush top of crust with an egg wash (1 egg and a splash of milk) and sprinkle with turbinado sugar (or regular if you don't have any).
Bake at 425 for 20 minutes then reduce heat to 375 and bake for another 20-25 minutes until juices bubble and top crust is golden brown.
This pie is juicy so it needs to cool for at least four hours. The longer the better. Enjoy!
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