RASPBERRY PIE

Not far from where we live is a u-pick fruit farm.  In the past we have picked sour cherries (before we got our own trees), strawberries and saskatoons.  This year we picked raspberries, lots of raspberries.  Three large ice cream pail of berries.  I couldn't decide if we should pick three or four containers but I am happy we picked just three after washing, picking through the berries for ones that needed to be discarded and then measuring into the quantities for bagging and freezing.  We froze numerous bags for smoothies, adding to yogurt, making fruit crisps and other baking delights.

The raspberry pie turned out really well.  Using the crust recipe from the sour cherry pie, I didn't have any trouble rolling out the crust.  In fact I had a bit of dough leftover so I made a small fruit pie in a small ramekin using blueberries and blackberries.  Both pies were a hit with the DH.

The recipe for making the raspberry pie is simple.  You need to make the recipe for a double pie crust and the filling is 4 heaping cups of raspberries mixed with 2 tbsp of corn starch and half a cup of sugar.  Bake at 425 degrees F for the first ten minutes and then 27 to 30 minutes at 350 degrees F.

Picked raspberries in an ice cream pail container. 

Bagged and ready to be put in the freezer.

Raspberry pie filling  - berries, sugar and corn starch.

Pie ready to go into the oven.

Finished baking after 37 minutes at 350 degrees F.

Side view of slice for the DH.

Another view of the pie.

Blueberries and blackberries used with leftover dough and baked in a small ramekin.