Simply Swede Dish Raspberry–Cardamom Pie
Description
A versatile Swedish-American pie that adapts to your time and ingredients: keep it fast with store-bought crust + canned filling, elevate it with fresh raspberry-cardamom filling in summer, or go fully homemade with a buttery, flaky crust and a simple raspberry compote. Cozy, bright, jammy, and always Swede Dish.
Ingredients
1. Pie Crust Options:
A. Simply Swede Dish Shortcut (Fastest)
B. Homemade Pie Crust (Full-Scratch Option)
2. Raspberry Filling Options
A. Semi-Homemade Filling (Fastest)
B. Fresh Seasonal Raspberry Filling
C. Homemade Raspberry Compote (Stovetop Filling)
3. Topping & Finish
Instructions
1. If Using Homemade Crust
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Mix flour, salt, and sugar.
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Cut in cold butter until pea-sized.
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Add ice water 1 Tbsp at a time; stop when dough holds together.
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Split into two discs (bottom + leaves).
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Chill 1 hour.
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Roll bottom crust into pie plate; keep extra dough chilled for leaf cutouts.
2. Prepare the Filling
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Semi-Homemade:
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Stir canned raspberry filling with cardamom, vanilla, and salt.
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Fresh Raspberry Filling:
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Combine raspberries with sugar, cornstarch, lemon, cardamom, vanilla, and salt.
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Stovetop Compote:
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Simmer ingredients until thick. Cool before using.
3. Assemble the Pie
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Fill crust with your chosen raspberry filling.
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Roll out the second crust and cut leaf shapes.
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Arrange leaves in a wreath pattern or a scattered top.
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Brush leaves with egg wash.
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Sprinkle with coarse sugar.
4. Bake
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Bake at 400°F:
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Semi-homemade filling: 25–30 minutes
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Fresh or compote filling: 35–40 minutes (bubbly + thickened)
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If leaf tips brown early, tent gently with foil.
5. Cool & Serve
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Cool at least 2 hours for clean slices.
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Serve with whipped cream or vanilla skyr.
Note
Prep Time:
- Semi-homemade: 10 min
- Fresh filling: 15 min
- Homemade crust + filling: 1 hr (mostly chilling)
Cook Time: 25–40 min
Total Time: 40–95 min
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