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August 9, 2012 / Food Follower

Raspberry Jam Pie

I made this yesterday because my brother and uncles joined me for dinner last night. I initially wanted to make a linzer torte, but since I had almond flour in the house, I just put that into my pie dough instead of walnuts.

My jam was a combination of fresh raspberries and raspberry preserves. I have no reason for using this method other than I did not have enough fresh raspberries for the entire pie.

This pie was a big hit with my family- tart, sweet, and nutty from the almond meal in the dough.

What You’ll Need

For the Filling

  • 1 cup fresh raspberries
  • 1 cup raspberry preserves
  • 2 tbsp sugar
  • the juice from 1/2 lemon
  • 1/4 cup water
  • For the Pie Crust

  • 3/4 cup all-purpose flour (and a little extra for rolling)
  • 1/2 cup almond flour
  • 8 tbsp (1 stick) very cold unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
  • 3 to 5 tbsp ice-cold water
  • Directions

    Pie Crust

    You have to make the pie dough at least 2 hours ahead of time because you need to chill the pie dough in the fridge before you roll it.

    1) Cut the chilled butter into 1/2 inch cubes.

    2) In a food processor, combine both flours, sugar, cinnamon, and salt. Pulse to mix, and then add butter. Pulse some more, roughly 8 times until the butter in the mixture is pea-sized. Add 1 tablespoon of the ice-cold water at a time, and continue to pulse until the mixture starts to hold together. If you pinch the mixture, it should hold together. If not, continue adding water.

    3) Take the dough out of the food processor and place it on a cutting board (or another flat surface). Shape the dough into a ball (Make sure not to over-knead the dough).

    4) Flatten the dough into a disc, sprinkle a little flour on the top and bottom of the disc, place the disc in plastic wrap, and refrigerate for at least 2 hours.

    5) Take the dough out of the refrigerator, and let it sit for 10 minutes at room temperature. Sprinkle flour on a flat surface and roll out the dough into a a circle with a 12 inch circumference. Carefully fold the dough in half and place into a 9 inch pie dish.

    6) Trim excess dough and use to make a pretty pattern on top of the pie. I rolled out my excess dough and used an espresso cup to cut out small circles which I arranged into a pattern on my pie.


    1) In a medium-sized sauce pan under low heat, combine the fresh raspberries, jam, water, lemon juice, and sugar. Heat to a simmer. Let mixture simmer for 12-15 minutes.

    2) Add the filling to the pie crust. (Optional: brush a little egg wash onto edges of pie crust and any other exposed pieces of crust).

    3) Place pie in an oven that is preheated to 400 degrees.

    4) Bake for 10 minutes, and then lower the oven to 350 degrees.

    5) Bake for an additional 25 to 30 minutes. (I like to check my pie after it has baked for 25 minutes).



    Leave a Comment
    1. lickingtheplateagain / Aug 9 2012 3:51 pm

      That looks gooooooood!

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