Raspberry Pie

You may remember that I took my children to a pick-your-own raspberry patch this summer.  Well, how on earth can you bring home eight buckets of raspberries and NOT make a raspberry pie?  This was my first shot at one, and it did not disappoint!

Raspberry Pie Ingredients:
2 pie crusts 5 cups raspberries 1 cup sugar 1 Tb. lemon juice 3 Tb. tapioca 1/4 tsp. cinnamon 1/8 tsp. salt egg white coarse sugar Roll out pie crust and carefully fit in pan.  Gently stir together raspberries, sugar, lemon juice, tapioca, cinnamon and salt.  Spoon into pie crust.  Roll out second pie crust, cut slits in center and carefully place over pie.  Brush with egg whites and sprinkle with coarse sugar.

Bake at 425 for 15 minutes, then lower oven temperature to 375 degrees and bake another 25 minutes.  Cool and serve.

This pie was heavenly.  We all loved it.  Just look at that gorgeous color!


Shaker Lemon Pie

A few weeks ago I baked a lemon pie just to see what it would taste like.  Of the three pies I tried, the lemon was one of the “keepers.”

Just for the record, this is NOT a lemon meringue pie.  I have a fantastic lemon meringue pie recipe which I need to make and share with you.  This recipe is different.  It’s more of a traditional Shaker Lemon Pie recipe.  How does a lemon pie taste?  Think of lemon bars but a little bit more sour, and with a different texture because the lemon peel is in the pie.  If you like lemon, you should definitely try this recipe!  I was pleasantly surprised at how many of my children liked it.

Shaker Lemon Pie Ingredients:
2 pie crusts 3-4 lemons, depending on size 2 cups sugar 1 tsp. salt 1 tsp. vanilla 4 eggs egg white coarse sugar Roll out one pie crust and place carefully in pie pan.  Set aside.
Thinly slice lemons (as thin as you can!), removing seeds.  In a medium bowl, toss with sugar and salt and set aside.  In a small bowl, beat 4 eggs and add vanilla.  Add eggs and vanilla to lemons.

*** This is where I’ll say that in the future I will make ONE adjustment to the recipe.  I’ll add 2 Tablespoons of  tapioca to avoid the pie being runny.  Perhaps it will need more than that, but I’m going to start with 2 Tablespoons.  Add the tapioca to the filling mixture.

Gently pour lemon mixture (with tapioca, if you choose) into pie crust.  Roll out second pie crust, cut slits in center and gently place over pie.  Carefully trim, pinch and flute edges of the pie crust.

Brush pie with egg white and sprinkle with coarse sugar if desired.

Chill pie for 15 minutes.  Bake at 450 for 15 minutes, then turn heat down to 375 and bake for 30 more minutes.  Cool pie before serving.  Add vanilla ice cream or whipped cream if desired.


Hopeful Homemaker

Raspberry Peach Pie

With raspberries fresh from the raspberry patch and peaches just off the tree at a local orchard, I couldn’t resist making a raspberry peach pie.

This summer I bought my first pie pan that isn’t glass.  I’m in love with the lovely white and oatmeal color, not to mention the beautiful scallops around the edge (which is what sold me in the first place!)

I’m a fan of pies baked in glass pans, but I must also say that this Emile Henry pie pan is wonderful and that the crust baked in it perfectly.

In addition to being delicious, this pie is also beautiful.  Of course, how can you mix the gorgeous colors of fresh raspberries and juicy peaches without being in love with it?

Here’s the recipe:

2 pie crusts 6 cups total peeled sliced peaches and raspberries (I used roughly 3 cups of each) 1 cup sugar 1/3 cup tapioca (I use the Minute brand.  You can find it in the baking aisle, and I add this to almost every fruit pie I make.  It keeps the pie from being too runny.)
1 tsp. lemon juice 1 tsp. vanilla 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg coarse sugar egg white Roll out one pie crust and place in pie pan.  In a bowl, gently combine the fruit, tapioca, sugar, lemon juice, vanilla, cinnamon and nutmeg.  Gently spoon filling into pie pan.  Roll out the second pie crust for the top, cutting slits in the center.  Carefully place crust over top of pie.  Trim edges of crust, tuck under and crimp edges according to taste.

Brush pie with egg white and sprinkle with coarse sugar.

Bake at 350 for one hour.  Cool completely, then cut and serve. Add vanilla ice cream if desired.


Hopeful Homemaker

1 2