Mummy Pie

🧂 Ingredients

• 6 cups raspberries

  (4 cups whole, mashed, or thawed from frozen +2 cups whole)
• 1 cup sugar
• 6 tablespoon cornstarch
• 1 large lemon

  (zested and juiced, or use 2-3 tablespoons lemon juice)
• 1 pinch salt
• 2 tablespoon butter
• 1 9" butter pie crust

  (see recipe, or use store-bought crust)

Instructions

• 1 To get started, preheat your oven to 400°F (205°C) and then zest 1 lemon.
• 2 Meanwhile, in a large saucepan, combine 4 cups of raspberries (making sure to
  set aside 2 cups of whole raspberries), sugar, cornstarch, salt, and lemon zest.
• 3 Heat the saucepan over medium-high heat, stirring occasionally, until it begins
  to bubble.
• 4 Once it starts bubbling, remove the saucepan from the heat and add in the butter
  and the remaining 2 cups of whole raspberries.
• 5 Gently fold the raspberries and butter into the filling until the butter has
  completely melted and everything is evenly distributed. Set it aside to cool.
• 6 Roll out your pie crust and place half of it into your pie pan. Set aside the
  other half for the top of the crust. Fill the bottom crust with your raspberry
  filling.
• 7 Take the second pie crust and cut it into 1-inch strips.
• 8 Arrange the strips over the raspberry filling to look like the wrap on a mummy,
  leaving a space for both the eyes and the mouth. Press the edges to seal them
  (*see note).
• 9 Place your pie on a baking sheet for easy cleanup and then place it on the
  center rack and bake at 400°F (205°C) for 45-55 minutes.
• 10 The mummy pie is done baking when the crust is golden and the berry filling is
  nice and bubbly. Remove it from the oven then allow it to for 2 hours before
  slicing and serving.

Nutrition Info