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Delightful Raspberry Pie with Chocolate Crust and Crumble Top

Hiya,

For this month all the posts are going to be focused on one of my favorite flavor combinations: Chocolate and Raspberry! Today’s post is a Chocolate Raspberry Pie. It is unlike any Chocolate Raspberry Pie I have ever seen before. Typically they are a cold pie with some kind of creamy chocolate stuff, not that it is bad. Indeed it is quite delicious, I’ve even made one like that before! Today’s pie is special because it is a baked pie. It features a chocolate pie crust, raspberry filling, and fantastic chocolate crumb topping. The combination of all of these is soooooooo amazing!

The pie wasn’t as easy to make as I had originally hoped. Indeed the first pie came out quite soupy. Bluck! So for the second pie, I added more flour to the filling. I upped the flour from 1/3c. with four cups of raspberries to 3/4c. with five cups of raspberries and one tablespoon instant tapioca. The second pie while much stiffer was a bit too stiff and it had bites of just slightly sweet flour in with the raspberries… Not quite what I was looking for. So, for the third pie, I reduced the flour to 1/2c. with five cups of raspberries and one tablespoon of instant tapioca. Finally, it was perfect and exactly what I wanted! So the recipe I’m sharing with you today is the perfected recipe not too soupy and not too solid, it’s just right!

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Let’s start this pie by making the chocolate pie crust. It’s my normal pie crust I just replaced part of the flour with cocoa powder. So, in a large bowl combine the bread flour, cocoa powder, cake flour, salt, and sugar.

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Cut in the lard until the mixture resembles course crumbs.

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Add the cold water and mix well.

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Refrigerate overnight or until firm.

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Once your ready roll the pie crust out onto a well-floured surface.

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You want the crust to be just bigger than your 9-inch pie plate. So, it’s easiest to set the pie plate on the crust and gauge how much extra you have and which direction you need to roll in.

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Then carefully move your pie crust to your pie plate. Don’t worry if you crust breaks of has issues, it is easily repaired with a bit of water. This is a rather extreme example of a not very cooperative crust, but you get the idea…. I was a bit careless with it…

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Anyway, once your crust is in the pie plate you can decorate the edge how you want too. I like to roll the excess pie dough under the edge so I have more to work with for a decorative edge. I like to do a rope border, you can see how that is done on this post for Rhubarb, Raspberry, Strawberry Pie. Once your crust is ready you can just set it aside for now.

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In a medium bowl, we are going to make the chocolate crumb topping. Place flour, cocoa powder, and brown sugar in the bowl. Combine.

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Cut in the butter. I like to cut my butter up a bit first so that it is easier to use with the pastry cutter. Blend until the mixture resembles course crumbs. Set aside.

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Next, the raspberry filling. In a large bowl place the raspberries, sugar, flour, and instant tapioca.

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Stir to combine.

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Spoon the raspberry filling into the chocolate pie crust.

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Top that with the chocolate crumb topping.

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Bake the pie at 400F for 10 minutes. Then reduce oven temperature to 350F and bake for an additional 40-50 minutes or until done. It’s a bit tricky to tell when this pie is done because the crust is dark brown so it’s not like it turns golden brown. The best way is to give the pie a little shake, if it jiggles a lot then it isn’t done! If it doesn’t jiggle it’s done. If is jiggles just a tiny bit it’s probably close enough to done or you could bake it another 3 minutes or so.

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It is best to let the pie cool completely before cutting it, if you cut it while it’s still hot it might soup out all over because it’s hot. It should be fine once it has cooled. This pie is great either eaten at room temperature or warmed up a bit in the microwave. If you like raspberries and chocolate and pie then you will love this Chocolate Raspberry Pie!

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Have you ever had a baked raspberry pie before?

Delightful Raspberry Pie with Chocolate Crust and Crumble Top
Author: 
 
Chocolate Raspberry Pie: This is a baked pie with a homemade chocolate pie crust, raspberry filling, and chocolate crumb topping! Such a delicious combination!
Ingredients
  • For the Chocolate Pie Crust:
  • ½c. bread flour
  • ¼c. cocoa powder
  • 2T. cake flour
  • ¼t. salt
  • 2T. sugar
  • ½c. lard
  • ¼c. cold water
  • For the Chocolate Crumble:
  • ⅔c. flour
  • ⅓c. cocoa powder
  • ½c. brown sugar, packed
  • ½c. cold butter
  • For the Raspberry Filling:
  • 5c. frozen raspberries
  • ¾c. sugar
  • ½c. flour
  • 1T. instant tapioca
Method
  1. For the Chocolate Pie Crust:
  2. In a large bowl combine the bread flour, ¼c. cocoa powder, cake flour, salt, and 2T. sugar. Cut in the lard.
  3. Mix in the cold water until well combined. Wrap well with plastic wrap and refrigerate overnight.
  4. Preheat oven to 400F. Roll the dough out on a well-floured surface until it is big enough to fit a 9-inch pie plate.
  5. Place the pie dough in the pan and make a decorative edge as desired. Set aside.
  6. For the Chocolate Crumble:
  7. In a medium bowl combine the ⅔c. flour, ⅓c. cocoa powder, and brown sugar.
  8. Cut in the cold butter until the mixture resembles course crumbs. Set aside.
  9. For the Raspberry Filling:
  10. In a large bowl combine the frozen raspberries, sugar, ½c. flour, and instant tapioca.
  11. Pour the raspberry filling into the prepared chocolate pie crust. Top this with the chocolate crumble.
  12. Bake at 400F for 10 minutes. Reduce heat to 350F and bake for an additional 40-50 minutes or until no longer jiggly in the middle.
  13. Cool completely before slicing.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)