Black & Golden Wild Raspberry Pie
It's raspberry season! And we are thoroughly enjoying it. We have a plethora of black raspberries on the property here in the forest and we even have some golden raspberries too. The rubus occidentalis plant is a member of the rose family and also related to the thimble berry. We have both wild roses and thimble berries growing here in the forest as well. It turns out that golden raspberries are black raspberries that have developed a gene mutation making them pale in colour but the same in taste. The golden raspberries showed up here for the first time a few years ago.
In between packing boxes for our big move (yikes, tomorrow!), we have been trying to make it out each day to pick berries. One of the things we look forward to every year is when dad makes his yearly pie. If either of us is the baker in the relationship, it's me. Though John is a fantastic cook, I'm not sure there is another thing that he bakes. But every year for the last three years, he's made one delicious raspberry pie. We adore this tradition so very much.
This year, the pie was a bit of a joint effort. I made the crust from this butter crust recipe I've used many times now. It is the perfect crust recipe. And though I didn't refrigerate it for four hours like it says to, it still turned out perfectly. Instead of all purpose flour, I used some cake and pastry flour and some whole wheat because that was all I had on hand.
For the filling, John used the Fresh Berry Pie recipe from Joy of Cooking
5 cups fresh black and golden raspberries
1.5 Tbsp. lemon juice
Combine in a separate bowl:
1 cup sugar
1/4 cup all purpose flour
1 Tbsp arrow root flour
Sprinkle the dry mixture over your berries, combine gently and let stand for 15 minutes
Preheat oven at 450F
Pour filling into crust and dot with 1 - 2 Tbsp of butter
Make strips of the left over dough from the crust and lay on top in a lattice formation
Bake for 10 minutes
Reduce heat to 350F and until golden brown (35-40 minutes)
♥ Andrea ♥