Raspberry Swamp Pie

By • July 7, 2011 • 45 Comments



Author Notes: 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.
Amanda Hesser

Serves 8

For the pie crust

  • 1/4 cup turbinado sugar
  • 2 1/4 cups unbleached, all-purpose flour, plus more for rolling out
  • 2 sticks salted butter, cut into 1/2-inch cubes and chilled
  • 1/4 cup plus 1 tablespoon 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 cups heavy cream
  1. Place the sugar in the bowl of a food processor and puree until the sugar granules are fine. Add the flour, and pulse the mixture to blend.
  2. Add the cubed butter, and pulse until the butter is reduced to the size of small peas. With the motor running, add the ice water through the feed tube, and stop the machine as soon as a mass begins forming. If you pinch a small piece of dough and it holds together, this means it’s ready.
  3. Lay out two large squares of plastic wrap and divide the dough among them, making one lump slightly larger than the other. Use the plastic wrap to help you shape each mass into a disk, then wrap it up and chill for at least 1 hour.
  4. Heat the oven to 375 degrees. On a lightly floured board (or between layers of lightly floured plastic wrap), roll out the larger disk of dough to a circle 1/8-inch thick, about 12 inches in diameter. Line a 9-inch pie plate with the dough. Chill the lined pie dough, while you roll out the other disk to a circle 1/8-inch thick.
  5. In a mixing bowl, fold together the raspberries, vanilla sugar, and flour. In a small bowl, whisk the egg white until frothy.
  6. Fill the lined pie plate with the raspberry mixture. Top with the second layer of dough. Trim the edges with scissors so there’s ¾-inch dough hanging from the edge of the pie plate. Roll this under to meet the edge of the plate and pat it down lightly to seal and flatten the edge. Brush the top of the pie with the egg white and sprinkle with the turbinado sugar. Cut a cross in the center of the pie and 4 vents around the rest of the pie.
  7. Bake the pie for 40 minutes. Meanwhile, whisk together the cream and egg yolk in a measuring cup with a spout and leave out at room temperature. After 40 minutes, the pie top should be golden and there should be raspberry juices bubbling from the vents. Remove the pie from the oven.
  8. Press a funnel with a narrow tip into the center pie vent and slowly begin pouring in the cream mixture. Pour the cream into each of the pie vents. Some of the cream will sneak under the crust and some will pool on top. Don’t worry about how it looks, but go slowly so you don’t completely drown the crust.
  9. Set the pie back in the oven and bake until the cream just sets but is still a little wiggly in the center, about 10 minutes. Remove to a cooling rack and let the pie cool off before serving -- or it will be more soupy than swampy!

Tags: picnics, Summer

Comments (45) Questions (4)

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about 13 hours ago Karla Whitfield

Made this last night and it's so tasty! I broke the crust up pretty badly trying to get it into the pan, so it looked bad going into the oven (figured I'd just be putting cream on top anyway, so eh, whatever...), but then puffed up a bit during baking and you couldn't even tell, perfect, this may be my new go-to crust!
Also, I realized I didn't have a funnel partway in, so used a little honey squeeze bottle for getting the cream/egg yolk into the vents and it worked beautifully!

Tad_and_amanda_in_the_kitchen

about 13 hours ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice improvisation!

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2 days ago Mumsy01

i can't wait to make this one! i've always made apple and also peach pie this way! oh, to die for!

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6 days ago FischFood

Honestly Amanda, you should win an award for this pie. I do my fair share of cooking & baking (I just recently cooked for the finale of Dancing With The Stars and will return again next season- you can see the detail links below) and have never tasted a better fruit pie! It's so good, that I plan on baking off several others for next season's event for DWTS's.. and will give you full credit. Any more gems like these tucked away..please share!!
http://dineandtravel.wordpress...
loveandloathingla.com/2014/05/blendtec-assembles-all-star-chef-lineup-for-the-dwts-wrap-party-at-riviera-31-of-the-sofitel-los-angeles/
http://lalascoop.com/2014...

Tad_and_amanda_in_the_kitchen

3 days ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks so much!

Stringio

26 days ago radovanovic.rade

How much is a stick of butter? Thank you for this recipe and this great site!

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25 days ago creamtea

One stick of butter is 8 tablespoons, or 4 oz. or 113 grams.

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8 months ago MrsRawles

I've been wanting to make this for so long, looks incredible. Can it be baked before dinner and sit for an hour or two before eating? Thanks!

Tad_and_amanda_in_the_kitchen

8 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, absolutely.

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11 months ago ivalleria

I experimented way too wildly while trying to execute this concept... basically added the swamp technique to a different crust/filling recipe, and it didn't work out. The filling was peach and it, as for a previous commenter, absorbed the cream and left scattered chunks, basically, but no pools. Also, when I took my pie out of the oven the top had puffed up/domed and there was no place for cream to pool on the top, as desired. The cream that didn't make it into the vents just ran off the pie. I'm going to try it again with the precise recipe!

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11 months ago FischFood

You just know when you see that certain recipe (food intuition)- that it's going to be good. Made this yesterday- FA Nominal! Didn't change a thing; was one of the best pies I have ever tasted. The crust was almost that of a shortbread & the overall taste was sweet (not overly), creamy & just a bit tart.

Tad_and_amanda_in_the_kitchen

11 months ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for the glowing comment -- really glad you like it, and like your description of the crust. You're right -- it's not a typical pie crust at all.

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about 1 year ago ivalleria

Wow I have never heard of something like this and it sounds de-licious. I just learned to make pie crust right and am ready for further experimentation. Swamp pie!

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about 1 year ago Count Mockula

I made this with strawberries yesterday. I couldn't find my funnel (it's collapsible, and my 5 year old often makes off with it to use as a toy), so I used an empty (and VERY well washed-out) sriracha bottle. It fit perfectly into the vents to squeeze the cream in. Very handy.

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Excellent improvisation!

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about 1 year ago Shanaralane

I waited all year to make this pie again with fresh raspberries from my garden and it was so worth it. This is hands down my favorite fruit pie recipe. This year I'm going to "swamp" everything: peaches, cherries, blueberries, blackberries, they would all be awesome. Thanks for my new favorite easy go-to recipe.

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to hear it -- I'm going to make it for a dinner party next week!

Mar_shoulder

about 2 years ago mbj913

i made blueberry swamp tart today. used favorite tart crust, pint bluberries, 1/2 of vanilla sugar and flour, then the cream and yolk for flooding worked well.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad to hear a blueberry version worked well for you!

Mar_shoulder

about 2 years ago mbj913

i was too lazy to make a creme anglaise for a fresh blueberry tart and this was much easier. definitely a keeper. someday when i'm motivated, i'll make your two-crust raspberry pie.

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about 2 years ago JadeTree

Made this for Fourth of July to great acclaim! The crust was excellent, crisp and not too sweet - the three-year-old went around stealing everyone's crusts when he could. The filling is both tart and creamy - the flooding is brilliant and fun to do. Love this.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Happy 4th!

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over 2 years ago Shanaralane

This was so good!!!! Loved the crust. Loved the Turbinado sugar.

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almost 3 years ago Muncieats

I made this with fresh blueberries and it was really terrific. Everyone loved the crust. I didn't use all of the custard - it seemed like it was flooding a little too much.
Great recipe - thanks so much.

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almost 3 years ago The Procrastobaker

I truly think i will be giving this one a go, it looks unique and utterly wonderful! Will let you know how it turns out if i do and thanks for sharing such a lovely recipe :)

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about 3 years ago paloma5892

I have a quick q if you have a second:
I just made a blueberry version, changing nothing except the fruit. And it is delicious, but it doesn't have the pools of custard that I lusted after from the photo. It sort of just made the filling more creamy, and there are a couple dollops towards the top.

I'm wondering what your thoughts on are why that might be? And how to fix it? Pourer error? Timing error? Something about the blueberries? My old, metal pie plate?

Otherwise, thanks for a fantastic summer recipe!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Interesting. I don't know the answer. Did you pour the cream mixture through in several places? Can't imagine the timing or pie plate had anything to do with it. Did the filling firm up enough to slice and serve? Could be the fruit, I guess, but never would have guessed it! Hope you weren't disappointed.

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about 3 years ago paloma5892

Amanda, if you have a second, I have a quick q: I just made a blueberry version, changing nothing except the type of fruit. It is delicious but lacks the pools of custard I see in this picture (which are calling to me). It sort of just made the filling more creamy, with a few small bits of custard just under the crust.

I'm wondering what your thoughts are on why that might be? Could it be because I used a metal pie plate? Or something to do with the blueberries? Or timing/method of pouring?

Thanks for the great summer recipe! I am a newly-obsessed reader.

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about 3 years ago AnnaKay

I'm still dreaming about this pie!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I may have to make it again.

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about 3 years ago lasalle28

Wow this was good, my crust was a little thicker than I wanted, but tasted fantastic

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

So glad!

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about 3 years ago amt0023

I made this pie yesterday and it was the most delicious pie I have ever made. Thank you so much for the recipe! It was a hit!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Wow -- thank you!