Cooking From Every Angle

Raspberry Swamp Pie

By • July 8, 2011 • 25 Comments

7 Save

Raspberry Swamp Pie 

- Amanda

I like cream in my pie, not on my pie. So I was like a moth to light when I read Tamasin Day-Lewis’s Sugar-Topped Raspberry Plate Tart recipe, which starts as a pure-bred fruit pie for its first baking. Then comes the fun part: you take the pie out of the oven as its burbling with warm raspberry juices, and pour a custard through a funnel beneath the crust, like you’re flooding a mine. Then you send it into the oven for one last lashing of heat. The custard doesn't behave exactly as planned. Most of it floods the mine, while the rest floods the crust plain. It all gets a little swampy, in a good way.

I started with Day-Lewis's recipe but ended up somewhere else. I didn't bother with her crust, which I'm sure would have been fine, but it called for weights and I was miles from a scale. I turned to the crostata crust in Cucina Simpatica, but couldn't resist fussing. Taking a nod from Merrill's mom's recipe for Secret Cookies, I used salted butter. In place of the regular sugar, I opted for turbinado, and I increased the flour to make the dough slightly more cooperative.

In Italy, there are cookies called brutti ma buoni -- ugly but good. This pie is their sweet cousin.

Raspberry Swamp Pie

Components adapted from The Art of the Tart by Tamasin Day-Lewis and Cucina Simpatica by Johanne Killeen and George Germon

Serves 8

For the pie crust:

  • 1/4 cup turbinado sugar
  • 2 1/4 cups unbleached all-purpose flour
  • 2 sticks salted butter, cut into 1/2-inch cubes and chilled
  • 1/4 cup ice water, plus more if needed

For the filling:

  • 1 pound raspberries
  • 1/3 cup vanilla sugar (or sugar blended with either the seeds of half a vanilla bean or 1/2 teaspoon vanilla extract)
  • 1 tablespoon all-purpose flour
  • 1 large egg, separated
  • 2 tablespoons turbinado sugar
  • 3/4 cup heavy cream

See the full recipe (and save and print it) here.

Raspberry Swamp Pie

Jump to Comments (25)

Comments (25)

Default-small
Default-small
Sarahnewspaper

about 3 years ago Sarah Plumley

Amanda, pie isn't supposed to be pretty, and I think that's why we all love it so! Great recipe! I'll have to give this one a try soon!
Sarah (Pies by Sarah)

Default-small

about 3 years ago cmsapers

Jon made this yesterday for my mother and family and it was truly awesome! We were lucky enough to have two pieces left over, and it was just as delish today even without the warm gooeyness.

Default-small

about 3 years ago Indusgirl

I made this yesterday with frozen mixed berries and regular sugar. Turned out wonderful. I used a deeper dish, so my cooking times were longer as well.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to know it works with frozen berries -- thanks.

Dsc00859_2

about 3 years ago creamtea

This looks delicious. My mother used to make a "peaches-and-cream pie." No top crust in her recipe, just peaches in creamy custard. Looking forward to trying this out.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

My mother did, too. I think that's why I liked this one.

Mcs

about 3 years ago mcs3000

Whoa, need to try this. Love the name!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

Blogprofile

about 3 years ago Michele Hays

OMG. I can't wait to make this...

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Amazing...Fun...Delicious, um...do I need to go on?

Default-small

about 3 years ago A Bountiful Kitchen

I've never heard of "flooding" the pie...I'm bookmarking this and trying it out soon. Thanks!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's fun -- give it a try!

532719_3658538260807_1195156242_32905581_1657496368_n_2

about 3 years ago Rhonda35

I was lucky enough to be present when Amanda cut into this pie and it is the bomb! I think it would be delicious made with peaches or blueberries, as well. (Mmmm...peach cream swamp pie...I can taste it already.) Now, if only my oven worked. :-(

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks Rhon!

Img_7818

about 3 years ago EmilyC

This is one unique and delicious-looking pie. Can't wait to try it!

Steve_dunn02

about 3 years ago Oui, Chef

I too am one that likes cream with my pie, though I generally go about it by plopping a scoop of ice cream on top of a warm slice. Love the clever "flooding the mine" technique here, but even without, would be making this one just for the name. Eating a swamp sounds like too much fun to resist! - S

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

That looks eminently edible. I'll bet it would be good with blueberries, too!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm going to try it with blueberries. Maybe blackberries, as well.

Default-small

about 3 years ago chichel

I know that a lot of bakers would take issue, but I tend to use salted butter in most of my recipes. I just back off on the added salt, it's how my mom always did it. Nice choice! Looks like I have to tell my husband it's time to go raspberry picking!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I use salted butter a lot also chichel.

Profile_pic

about 3 years ago ALittleZaftig

This looks wonderful, Amanda. I'm going to try it with the glut of mulberries we have right now and a jar of pourable custard I have in the refrigerator.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wish I had a glut of mulberries on hand!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Ooh, that looks really gooey and good. Great name also!! Saving and making this one.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks -- enjoy!