Traditionally, clafoutis is a custard studded with fruit—often cherries—that gets baked until set, then sliced and served. When I started writing my pie book, I wanted to include recipes beyond the classic types in each genre. When it came to custards, I started to wonder: Why couldn’t any kind of baked custard be turned into a pie? Many tests later, I’d whipped up crème brûlée pie, soufflé pie, and this yummy clafoutis pie as a result. If you can dream it, you can pie it. As much as I like classic clafoutis, I’ll never say no to the same fruit-studded sweetness wrapped in a buttery, flaky crust.
Raspberry Clafoutis Pie excerpted from THE BOOK ON PIE © 2020 by Erin Jeanne McDowell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
—Erin Jeanne McDowell
- Prep time 25 minutes
- Cook time 55 minutes
- Makes one 9-inch pie
par-baked pie crust
(283 grams) fresh raspberries
vanilla bean, halved and scraped
(99 grams) granulated sugar
(30 grams) all-purpose flour
(151 grams) whole milk
(173 grams) heavy cream
large (170 grams) eggs
fine sea salt
Confectioners’ sugar, for serving
- Heat the oven to 350°F with a rack in the lower third of the oven (preferably with a baking steel or stone on it). Place the cooled par-baked crust on a baking sheet and arrange the fruit in an even layer inside it.
- In a medium bowl, rub the vanilla bean seeds into the sugar. Add the flour and whisk to combine. Add the milk, cream, and eggs, and whisk well to combine. Add the salt and cinnamon.
- Gently pour the custard into the prepared pie crust. Bake until the pie appears set at the edges but is still slightly jiggly in the center, 45 to 55 minutes. Let cool for 15 minutes, then dust with confectioners’ sugar and serve warm (or let cool to room temperature and refrigerate until ready to serve—dust with sugar just before serving).