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Turkey Creek Lane · Wild Raspberries

Wild Raspberries

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My raspberry pie is dotted with butter and ready for the top crust.

It was a bit tart.

The next time I make this I will add more sugar. But still, two people ate the whole pie in two days.

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Mrs. Weaver’s Produce Stand

I live in Amish country…entrepreneurial Amish country. My neighbors sell eggs, vegetables, fruit, quilts, vitamins, bread, home baked food, dried noodles, handmade furniture and flowers from their homes.

Saturday, Mrs. Weaver had one pint of red raspberries. I had already gathered two cups of black raspberries from the wild bushes in our woods. With the red raspberries from the vegetable stand I had enough berries for pie.

dsc00163.jpg Red & Black Raspberry Pie

4 cups fresh berries

1 cup or more sugar (you will need more)

¼ cup flour

2 teaspoons tapioca

1 tablespoon lemon juice

pinch of salt

2 tablespoons butter

Mix all of the ingredients except for the berries & butter.

Sprinkle sugar and flour mixture over berries and stir gently. Let stand for 15 minutes. Preheat oven to 450 degrees. Turn the fruit into a pie shell. Dot with butter. Cover the pie with top crust. Prick holes and design in crust. Bake the pie at 450 for 10 minutes. Reduce the heat to 350. Bake an additional 35 to 40 minutes or until the pie is golden brown.