Raspberry Pie

[snowangel]

Raspberry Pie

Like my Blueberry Pie recipe (also on RecipeGullet), this comes from that wooden box that was an inheritance from my great grandmother. Some of the recipes are almost too faded to read.

But, this one is another winner, and like the Blueberry Pie reciipe I've submitted, inludes both cooked and raw berries. This one is best if the cooked berries are wilkd and the raw berries are cultivated. The latter have less seeds, the former more flavor. Head to northern MN late July/early August to learn about he flavor of wild berries. Anything in quotes below comes directly from my great grandmother.

DO NOT substitute frozen berries. This is a once a summer treat.

• 4 c Raspberries (divided)
  
• 1 c Water
  
• 1 c Sugar
  
• 3 T Cornstartch
  
• 1 T Lemon juice
  
• 1 Pre-baked 9" pie crust
  

Place 1 cup berries in a saucepan with 2/3 cups water. Simmer until the berries loose their color, about 5 minutes. Place in sieve over a bowl and "press on the stuff in the sieve to get us as much of the good juice as you can but leave the seeds behind."

Mix sugar with cornstartch and add to a the saucepn with the raspberry juice. Cook, "stirring vigiganly" over a medium heat, until thickened and clear in color.

Turn heat off and add lemon juice; set aside to cool.

While cooling, put remaining berries into pie shell.

"When you are ready" (reminder that great grandma was also busy making and taking ham sandwiches and potato salad to the men working in the field, washing cloth diapers, canning, dressing chickens, etc.) pour the cooked mixture over the berries in the pie shell.

Keywords: Easy, Dessert, Main Dish

( RG1060 )