|Vintage pie tin|
(for a smaller pie dish, measuring 5" across the bottom and 8" across the top)
2 cups fresh raspberries, rinsed
1/4 cup plus 1 Tbsp sugar
1 oz lemon juice, freshly squeezed
zest of 1/4 of a lemon
2 tsp arrowroot powder (a thickening agent)
pinch sea salt
To finish the pie:
1 egg white, slightly beaten with a fork
sugar (to dust the top of the pie)
For the pie crust, you will need a half portion of the pie crust found in the Amazing Apple Pie post (and yes, it IS amazing :) almost time to make it with the fall coming!) Please go to this post to find that recipe: http://ladolceduchessa.blogspot.com/2010/11/amazing-apple-pie.html What I'd recommend is that you just go ahead and make the whole portion of the pie dough, and just reserve half of it in your freezer for future pie making! Or, make a full sized pie and in that case, just double the filling recipe for the raspberries (above). Either way, there is pie, and therefore EVERYONE wins, yes?
|Pie dough 'coarse meal'|
Moving on! In a bowl, combine the raspberry filling. What is arrowroot powder you might ask? It's a thickening agent, the same way cornstarch or something similar works. It's pretty flavorless and texture-less, though, so it's good to use in things that are sort of one star ingredient items, like hot chocolate, for example (yes, use it in that, too, and you won't need to use as much heavy cream to get a nice thick result). You'll be able to find it in the spice section of supermarkets that have a good selection. It shouldn't be hard to find.
Remove your pie dough from the refrigerator- half of the recipe if you're using a smaller pie dish like mine. Reserve the other half for your next pie masterpiece. Using a floured work surface, like a cutting board or a nice clean counter, after it's had a few minutes to get a tad warmer, you'll want to roll it out. Now, if you're doing the smaller pie, immediately separate the dough into 2 halves again, and put one of them back in the refrigerator. If you're doing the full sized pie, proceed with the full half. Using a rolling pin and plenty of flour, roll out the dough until it's about 1/4" to 1/3" thick. It will be kind of crumbly a little bit, that's the nature of this type of dough. However, if it's moist and sticky, it's gotten too warm and needs to be chilled again. Once it's sticky, you can't really salvage it. So, if that's the case, pop it back into the fridge or the freezer until it's harder and not sticky. Flour it like crazy, too!
|Creating the pie shell|
|Creating the crust pattern with the tines of a fork|
|Decorating your pie, this uses a pig cookie cutter|
|Protecting your crust with foil|
I once went to a Shaker art exhibit and was really enthralled by an item called a 'pie safe,' it was a box made with a wooden frame and screen sides, and it could hold 4 pies and there were little doors to get the pies in and out. It hung from the ceiling. I loved it :) I totally want a pie safe :)
Enjoy this pie by itself, or with unsweetened whipped cream, or slightly warmed in the microwave (this is what my husband likes to do, and I'm reminded that one of his relatives once told me, 'I like two types of pie, hot and cold!' love that, me too!) or, as my Dad likes it, with a small piece of sharp cheddar cheese. However you like to eat it, you'll love this fresh berry pie to hang on to summer!