I love my friend Julie. She’s one of the healthiest people I know. She knows all the substitutions to make turn something fatty into some healthy. (I know what you’re thinking – we don’t make the likeliest of friends. But I actually think our friendship works well for that very reason. I can get her to splurge on fattier choices sometimes and she shows me that low-fat doesn’t necessarily mean low-taste.)
One of Julie’s priorities is offering healthy meals and snacks for her daughters, who are little foodies themselves at ages five and one and a half. Often Julie will take them berry-picking during the day. They forage through rows and rows of berries swiping and inspecting and dropping them into buckets or containers at least once a week. If not more.
Julie, bless her heart, gave me six cups of raspberries this week. Enough to make a pie and have enough leftover to munch. I had to wait until 9 pm (for the outside temperature to dip below 80 degrees) to bake the pie. But I was not going to let the fresh berries she and her daughters picked go to waste!
ingredients.
- Basic Pie Dough for a Flakey Pie Crust
- 1 1/3 c. sugar
- 2 T. quick-cooking tapioca
- 2 T. cornstarch
- 5 c. fresh or frozen unsweetened raspberries, thawed
- 1 T. butter
- 1 T. milk
- 1 T. sugar
directions.
- Prepare pie dough using a recipe for a double pie crust.
- Combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
- On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
- Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. (Alternatively, try a lattice-top.)
- Bake at 350° for 50 to 55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
My pie turned out a little bit runny, which may mean it needed to be baked longer – I only baked it 50 minutes, in part because it was so freaking hot out and in my kitchen I just wanted to turn my oven off. I don’t think there is probably any such thing as baking a berry pie too much. In the future, I will err on the side of caution and bake the pie longer.
This pie had amazing flavor. I sprinkled the top of the crust with Turbinado sugar before baking, which gave the crust some extra sweetness. I served my pie with homemade Vanilla Bean Ice Cream.
Recipe rating:
Food Snob 