It’s July, and all around this country that means that raspberries are in season. While I love all berries, I am especially fond of raspberries, especially black raspberries, which are becoming more and more difficult to find. As a kid, growing up in Vermont, wild black raspberries grew all around the village I lived in. We’d bike around the village, hitting all the little raspberry patches we could find, hoping that we’d get there first, before the other kids cleaned the patch out of all the ripe ones, often coming home with sticky fingers and purple stains on our tee shirts.
We were also lucky as there were a couple of small patches of black raspberries on our property. I’d spend the month picking ripe berries, which Mom would then freeze until my brother and I had picked enough to make a pie. They were small berry patches so it usually took the entire season to accumulate enough for that pie. I probably could have hastened the process by saving the berries we picked around the village, but it was an unspoken rule that those random, wild patches were there for the eating by us kids and it just didn’t seem right to harvest them for any other purpose.
So you can imagine that after about a month of picking, the pie that Mom made seemed like the best thing in the world. And I still feel that way. I’ve made many a raspberry pie as an adult, but none seem to live up to the memory of those pies from my youth, even when I can get my hands on wild, black raspberries.
Making berry pies is a pretty simple process and at it’s most basic doesn’t require a lot of ingredients. Especially when it comes to raspberries I don’t like to add a lot of other flavors although if you are inclined, a pinch of cinnamon or a dash of ground ginger would be a fine addition to this recipe. Also, while I would love to have made a Black Raspberry pie, all I could get my hands on were your standard red raspberries. I’m not talking your standard grocery store raspberries, which more often than not, lack almost any kind of flavor, but fresh, local raspberries picked at one of the local U-pick places that pop up each summer.
makes 1 pie (9-9 1/2 inch)
1 1/3 cup Sugar, granulated
5 cups Raspberries, fresh
2 1/2 Tbs. Instant Tapioca granules
2 1/2 Tbs. Cornstarch
1 Tbs. Butter, diced
Your favorite pie crust for a 2 crust pie
To measure out your raspberries, first gently crush them. The idea is not to smash them into oblivion, but merely to compress them so that you get an accurate measurement. The way I do it is to pour my raspberries into a 2 cup measuring cup and tamp them down with a potato masher, adding and mashing until I fill it up to the 2 cup mark. I then dump the raspberries into a large bowl and repeat until I have 5 cups of slightly smashed berries. Mix in the sugar, tapioca and cornstarch and allow to sit for 15-20 minutes.
Meanwhile preheat your oven to 350°F and line your pie tin with your pie crust. Pour the berry mixture into the prepared pie tin and cover with the other pie dough. You can either do a weave topped crust, or if you go for a solid crust make sure to cut a number of steam vents into it. At this point you can leave the crust plain or you can brush it with about 1 Tbs. of cream and sprinkle it with approximately 1 Tbs. of sugar. I do it both either way depending on my mood that day. Place in the oven, with a tray on the rack below to catch and juices that might spill over. Bake for approximately 50-55 minutes or until the crust is browned and the juices are bubbling. Once done remove from the oven.
Now comes the hard part. You really need to let this pie cool for at least 3-4 hours for it to set up. If you cut into it too soon the tapioca and cornstarch will not have finished doing their job and you will end up with juice running all over the bottom of your pie plate. It’s hard but resist the urge to cut into it too soon. And, of course, don’t forget to serve with ice cream!!!