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Simply Swede Dish Raspberry–Cardamom Pie

Prep Time 10 mins
Cook Time 15 mins
Rest Time 1 hr
Total Time 1 hr 25 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 8
Dietary: Fresh Fruits + Berries
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)
  • 1 store-bought 1 9-inch pie crust (bottom)
  • 1 store-bought 1 9-inch pie crust (for decorative leaves)
    • B. Homemade Pie Crust (Full-Scratch Option)
  • Makes one double crust (bottom + decorative top)
  • 2 ½ cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 tsp salt
  • 1 Tbsp sugar
  • 6 Tbsp 6–8 ice water
    • 2. Raspberry Filling Options
    A. Semi-Homemade Filling (Fastest)
  • 1 can raspberry pie filling (21 oz)
  • ½ tsp ground cardamom
  • ½ tsp vanilla extract
  • Pinch salt
    • B. Fresh Seasonal Raspberry Filling
  • 4 cups fresh raspberries (or frozen, not thawed)
  • ⅔ cup sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • ½ tsp ground cardamom
  • ½ tsp vanilla
  • Pinch of salt
    • C. Homemade Raspberry Compote (Stovetop Filling)
  • 3 cups fresh or frozen raspberries
  • ½ cup sugar
  • 1 Tbsp lemon juice
  • 1-2 Tbsp 1–2 cornstarch slurry (cornstarch mixed with cold water)
  • ½ tsp cardamom
  • Pinch of salt
  • 8-10 Simmer minutes until thickened.
    • 3. Topping & Finish
  • Egg wash (1 egg + 1 Tbsp water)
  • Coarse sugar (for sparkle)
  • Decorative pastry leaves (cut from store-bought or homemade crust)
Instructions
    1. If Using Homemade Crust
  1. 1
    Mix flour, salt, and sugar.
  2. 2
    Cut in cold butter until pea-sized.
  3. 3
    Add ice water 1 Tbsp at a time; stop when dough holds together.
  4. 4
    Split into two discs (bottom + leaves).
  5. 5
    Chill 1 hour.
  6. 6
    Roll bottom crust into pie plate; keep extra dough chilled for leaf cutouts.
    7. 2. Prepare the Filling
  7. 7
    Semi-Homemade:
  8. 8
    Stir canned raspberry filling with cardamom, vanilla, and salt.
  9. 9
    Fresh Raspberry Filling:
  10. 10
    Combine raspberries with sugar, cornstarch, lemon, cardamom, vanilla, and salt.
  11. 11
    Stovetop Compote:
  12. 12
    Simmer ingredients until thick. Cool before using.
    13. 3. Assemble the Pie
  13. 13
    Fill crust with your chosen raspberry filling.
  14. 14
    Roll out the second crust and cut leaf shapes.
  15. 15
    Arrange leaves in a wreath pattern or a scattered top.
  16. 16
    Brush leaves with egg wash.
  17. 17
    Sprinkle with coarse sugar.
    18. 4. Bake
  18. 18
    Bake at 400°F:
  19. 19
    Semi-homemade filling: 25–30 minutes
  20. 20
    Fresh or compote filling: 35–40 minutes (bubbly + thickened)
  21. 21
    If leaf tips brown early, tent gently with foil.
    22. 5. Cool & Serve
  22. 22
    Cool at least 2 hours for clean slices.
  23. 23
    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

Keywords: simply swede dish raspberry cardamom pie, raspberry cardamom pie, semi homemade pie, homemade raspberry pie, nordic baking, scandinavian dessert recipe, store bought crust pie, holiday raspberry cardamom pie, swede dish dessert, easy holiday baking, fresh raspberry pie
Read it online: https://swededish.com/recipe/simply-swede-dish-raspberry-cardamom-pie/
Abby Phillips
Foodie + Boy Mom