| Tweet |
|
|
Pin It |  |
|
This post may contain affiliate links. Please see my disclosure policy for more information.
A couple of weeks ago, my sister said to me, “Do you want to come over to my friend’s house to pick raspberries?”
It was 10 am and already about 96 degrees.
“Not really,” I replied. “How about I give you a bucket and you pick them?”
She declined. In the end, I went with her to pick raspberries, resigning myself to having sweat dripping down into my eyes and rolling down my back.
I was hoping to net enough berries for a pie. I’d never eaten raspberry pie, but it sounded good.
I came home with about 6 quarts of berries and immediately began to look through my recipes. I found a fresh cherry pie recipe that I like a lot, and I thought it would work with raspberries.
It did.
The pie was perfect. The raspberry filling was firm like jam, not the least bit runny. It was crunchy, like eating popcorn kernels, because the raspberries were full of seeds, but that didn’t detract from the flavor.
We also had to take the pie to my mother’s house to bake, a fact with which she was not at all pleased.
We ate raspberry pie with ice cream and raspberry pie with whipped cream and raspberry pie just plain by itself. Grace didn’t care fo it (because of the seeds), but Joe and I really enjoyed our experimental pie. I’d make it again if the opportunity arose to pick raspberries for free.
- 2 pie crusts (I use pre-made pie crusts from the dairy case, but you can make your own from scratch if you’re so inclined.)
- 4 quarts of raspberries, cleaned and preferably spun dry in a salad spinner (If you don’t have a salad spinner, drain your berries in a colander and then spread them out on paper towels. Extra moisture in your berries will contribute to a runny pie filling. Also, I have a deep dish pie plate, so I needed a lot of berries. Use as many berries as will fill your pie pan. Depending on its size and depth, you may need fewer berries than I did.)
- 1 cup sugar (I like my pie tart. If you prefer yours sweeter, use more sugar.)
- ¼ cup quick cook tapioca
- 3 tablespoons corn starch
- 4 tablespoons butter, cubed (This is a lot of butter, but the pie came out so well. You can use less if you want to.)
- Preheat your oven to 425.
- Roll out one pie crust into a 9-inch pie plate. Refrigerate until you need it.
- In a large mixing bowl, combine sugar, tapioca, and cornstarch. Toss the berries in the powdery mixture so that they’re evenly coated.
- Fill the pie crust with berries. Sprinkle cubes of butter over the berries.
- I didn’t cover the pie with a full crust because I wanted lots of steam to escape (too much steam can make the crust puff up, but more importantly, it can make the pie filling runny). I cut the top crust into strips, twisted each strip, and crimped it onto the bottom crust. In hindsight, I should’ve cut the strips thinner. I will next time.
- Bake the pie at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes or until the crust is golden brown.
© 2012, Tara Ziegmont. All rights reserved.
| Tweet |
|
|
Pin It | |
|
