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.
Crust
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
Filling
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
Directions
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 ♥
yum!!! we have wild blackberries growing up on our fence here - and we planted fat raspberries in the front yard, but i never seem to get enough to amount to anything. Just a handful here and there.
ReplyDeletei remember when i was little, there was a berry patch down the road from my house. it was along side the horse fence. i used to take a little bucket and fill up on berries. oh man it was the best!
xx
trisha
veranellies.blogspot.com
That is the best! I too have fond memories of picking berries in my childhood. I hope you get lots of berries from your canes in the coming years! ♥
DeleteOh gosh, that looks amazing. It makes me want to weep though, a 1/2 cup of raspberries here costs about $5-8, so that pie... would cost... more then $50! I wish we had wild berries, I would eat all of them!
ReplyDeletexx
Oh my! I wish I could send you a raspberry pie!
DeleteMaybe someday you'll visit me in Canada and I can make you a pie. I'd like that :) ♥
That pie looks amazing! All the best with your move tomorrow. I can't wait to see pictures of the new place:)
ReplyDeleteThanks so much Miranda! Hopefully one of these days, I'll get around to posting about our new home! We're still living out of boxes and sleeping on the couch. Ugh! ♥
DeleteThis is the pie my mom used to make with the raspberries on our property... love it!!!
ReplyDeleteMmm... What a great childhood memory :)
DeleteThis looks sooooo good! I'd die for a slice just about now. :D
ReplyDeletexxx,
Lilla
http://lilycupcake.blogspot.com