We have an abundance of wild raspberries this year! Thanks in part to Mark mowing them off a couple years ago. Eating them plain and making pie are our favorites. Look below for a simple Raspberry pie recipe I use.
Picture perfect berries!
Ethan showing off his picking.
The kids and I near the coalmine picking raspberries.Raspberry Pie
3/4 C. sugar
3 T. cornstarch
1/8 tsp. salt
5 C. fresh red or black raspberries
2 T. butter
pastry pie crust for a 9-inch pie top and bottom
sugar for top of pie crust.
In a small bowl place sugar, cornstarch and salt and mix. Gently mix in berries and let set of few minutes. Pour into pie crust and dot small pieces of butter on the berries. Cover with other crust, flute the edge and put a few slits in the top. Bake at 400 for 45 minutes. Sprinkle with sugar after 30 minutes. May need to cover the crust edge with tin foil.
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