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BLACK RASPBERRY PIE
When we were growing up Holidays at our house were
always special. As a little girl they always seemed a so
magical. The Christmas tree was always wonderful even
though it was not very big. I thought it was the best
tree in the whole world! All the special lights that Dad
took special care when he hung our lights on the tree,
back when we had those bubble lights. I would sit and
watch them for hours!
And there were all the visitors that would stop by with
warm wishes for the Holiday Season, family and friends
alike. It never failed that Mother and Dad would have
something for them to eat. Sometimes it would be fresh
fruit or maybe one of my Mother's warm blackberry pies.
Our whole house would smell wonderful and the pie tasted
even better! I can remember when I was seven years old
standing on a stool (so I would be tall enough to reach
the top of the old kitchen cupboard where Mother rolled
out that wonderful pie dough) and making my first pie
dough. It sure didn't look like my Mothers! I have been
making pies ever since.
I hope you all enjoy this recipe. This one is a must for
my family every Thanksgiving and Christmas.
You can purchase black raspberries at your local
orchards however Fred and I like to go out to old farm
in the last week of June or first week of July and pick
our own!
BLACK RASPBERRY PIE
FILLING
2 ½ CUPS BLACK RASPBERRIES
1 ½ CUPS SUGAR (OR TO TASTE, IT DEPENDS ON HOW SWEET
YOUR BERRIES ARE)
½ CUP WATER
2 TABLESPOONS CORNSTARCH
ENOUGH COLD WATER TO MIX UP CORNSTARCH
Put berries, sugar and ½ cup water in a sauce pan and
heat till hot. Put your cornstarch in a cup with enough
water to mix it up completely, add it to your hot
berries and stir till thickened. Set aside
CRUST
2 CUPS ALL PURPOSE FLOUR (Gold Meadow)
1 CUP CRISCO
1 ½ TEASPOON SALT
6 TABLESPOONS ICE WATER
Mix flour, Crisco and salt together (you can knead this
mixture till crumbly, however after you add the ice
water mix just till it is blended for over mixing after
the ice water has been added will make your pie dough
tough.)
After your dry ingredients have been blended add the 6
tablespoons of ice water and blend just till mixed well.
Divide into 4 balls and roll out onto a floured surface.
Place two of your crust in the bottom of two pie pans,
fill with your berry filling and dot with butter, I use
five small dots of butter per pie this makes you crust
golden brown when baking. Remember to slit your top
crust for venting; I always draw a wheat pattern on my
tops. Bake @ 350 till golden brown.
ENJOY |
