Rustic Raspberry Pie
This recipe is from one of our most beloved books: King Arthur Flour's Whole Grain Baking (Countryman Press, 2006; p. 459-461).
"What is so lovely - literally and figuratively - as a golden piecrust brimming with bright red raspberries? With ground oats in the crust (for flavor and whole grain goodness), and a simple filling based on frozen raspberries, this is a pie that's as easy to make as it is to enjoy. If you're an aficionado of fruit pies, but hate the effort involved in rolling out and patching together top and bottom crusts, try this easy technique: it makes a double-crust pie out of just one piece of rolled out pastry."