Something to Think About

"I found it is the small everyday deeds of ordinary folk that keep the darkness at bay. Small acts of kindness and love."
- J.R.R. Tolkien, The Hobbit

Thursday, July 11, 2013

Raspberry Blueberry Pie

I've mentioned before that we have red raspberry bushes in our garden.  This means that I find myself with a lot of raspberries all at once for a couple weeks of the summer!  Yes, I do freeze quite a few of them so I can make pies and muffins during the rest of the year but I do tend to make many more raspberry dishes when they are in season!

Red raspberries are a tart sort of berry so they pair nicely with blueberries which are more a bit more sweet.  Here is my favorite recipe for the two berries combined in a pie.  Don't omit the raw sugar on the top crust! This really makes it special!

Raspberry Blueberry Pie

pie crust for 2-crust pie

3 cups fresh raspberries
2 1/2 cups fresh blueberries
1 cup granulated sugar
1/3 cup tapioca
1/4 cup crème de cassis (black currant flavored liqueur)

1 egg
2 tablespoons milk
2 tablespoons raw sugar

Preheat oven to 375°F. Roll out 1/2 the dough and line the pie plate. (I use a deep dish pie plate as this is a juicy pie!  You may want to place foil under your pie to prevent it making a mess in your oven.) Set aside the other half of the dough.

Mix raspberries, blueberries, sugar, tapioca, and crème de cassis in large bowl. Pour into dough-lined pie plate.

Roll out reserved dough and place on top.  Trim and crimp edges together. Cut a design through top crust to vent the pie.

Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar.

Bake pie 15 minutes; reduce heat to 350°F. Continue baking about 1 hour more or until filling is bubbly and crust is golden brown.  Watch carefully as you may need to cover the crust to prevent it from over browning.

Allow to cool about 2 hours.

Serve with vanilla ice cream, if desired.

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