Raspberry Pie

Preheat oven to 425ºF. In a large bowl, gently toss together raspberries, sugar, flour, lemon juice and nutmeg. Set aside.

Roll out half of the pastry and fit it inside a 9-inch pie plate, trimming off excess pastry. Place raspberry mixture inside the pie crust. Lightly wet the edge of the crust with a bit of water. Roll out the remaining pastry and set it over top of the berries, or cut it into 1-inch strips and weave the strips into a lattice top over the berries. Crimp edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.

Whisk together egg and water and brush lightly over the pastry. Sprinkle with a bit of extra sugar. Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes. Reduce heat to 375ºF and continue baking for another 30–40 minutes or until crust is lightly browned and filling is bubbling. If the pastry is getting too brown and filling isn’t bubbling yet, tent some foil over top to prevent more browning. Allow the pie to cool completely before slicing so that the filling will firm up.