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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.

  1. Dawn’s avatar

    It looks yummy. I must say, I have good intentions of making stuff with my raspberries when I pick them, but I have so much to do, I usually freeze or can them for later. Of course there are the generous helpings topped with fresh cream that are consumed. The preserved ones are used through the winter, but still I don’t get around to making pies with them and it is not like I don’t make pies sometimes. Thanks for visiting my blog the other day. Enjoyed visiting you today.

    Reply

  2. einna’s avatar

    I’m going to have to try that, it looks and sounds delicious! Thanks for commenting on my blog; I’m doing it for a project at work, so it’s cool to realize that it’s really out there in the world. As for the coreopsis, they’re recovering nicely. 🙂

    Reply

  3. imagineannie’s avatar

    This is just one of the loveliest blog posts, visually, that I have ever seen. There’s just something about the picture of the sign that makes me want to smile. It goes without saying that I’ll be trying your pie recipe as soon as I can get some decent berries…..

    Reply

  4. rockyroadoflove’s avatar

    This is a bad year for berries in the South—long, terrible drought and so many fires in Georgia and Florida. But that doesn’t mean you have to forgo berry pie. Try grocery store blueberries, which have been very good. Or mix blueberries and sliced peaches.

    Reply

  5. jolynna’s avatar

    Thank you Rockyroadoflove, annie, einna and Dawn.

    Dawn, I enjoy your blog, you have quite a garden.

    Einna, I am glad your coreopsis recovered. Our horses got into ours a couple of years ago.

    Annie, I always love visiting your blog…lots of recipes. Ohhhh and you have your Thursday menu up! And I just looked at your shish kabobs again…they look sooooo good.

    Rocky, I have never had a brown sugar pie, but it sounds really good. I am going to try yours.

    I have good luck with pies, so that is usually what I bring to get-togethers and gatherings.

    Reply

  6. littlemisslaw’s avatar

    Your site is beautiful and is making me hungry! Thanks for your personal comments on my blog.

    Reply

  7. jolynna’s avatar

    Thank you littlemisslaw!

    Reply

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