Saturday, July 26, 2014

Red Raspberry Pie

There are so many wonderful things to do with raspberries (cake. ice cream. sauce.), but summer really is about pies. My mom group had a French picnic for Bastille Day and that meant lots of food. We could have said “let them eat cake” (historically inaccurate, BTW), but instead I said “let's eat pie.”

Red Raspberry Pie via Alice Bay Cookbook:

Makes 1 9” pie

1 9” baked pie shell (use one half of the best pie dough recipe ever and fully blind bake it.)

1 quart fresh raspberries
¾ c. sugar
2½ Tb. corn starch
¼ tsp. salt
½ c. water
½ c. fresh orange juice
Remove 1 cup of raspberries and puree in blender or press through sieve. (Or use a food processor). Set aside.

In a medium saucepan, combine sugar, cornstarch, salt, water, and orange juice. Cook over low heat, stirring constantly, until thickened, about 10 to 15 minutes. Add pureed raspberries.
Place whole raspberries in pie shell. Pour syrup over the berries. Chill in refrigerator for at least 4 hours.

Super easy. Super summery. This one you should do before summer is over.

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