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I just recently started making pies and my homemade black raspberry pie was such a hit at my annual work picnic that my boss literally hid it from everyone except a select few. So I decided to make another pie tonight to bring in to work for those who didn’t get a chance to try it a few months back. Plus I just needed to use up the raspberries that I had frozen in my freezer.
I’m fortunate enough that my pap was able to pick oodles of black raspberries in his backyard. It’s one of the several fresh fruit that he has been very fortune enough to grow on his land in central Pennsylvania. I received several gallons of these berries and had no idea what to make with them at first.
Now this recipe basically works for any fruits. I’ve also used it for Cherry Pie which was also a big hit at my family 4th of July picnic (the cherries were also picked at my pap’s).
Obviously we have to start with the crust. Whether you’ve decided to buy pie crust or make your own it doesn’t really matter. I prefer to make my own crust which is a family recipe from my grandmother:
2 cups flour
3/4 cup Crisco
1/2 teaspoon salt
Combine the flour and salt; cut in the Crisco. Use a fork to cut it into pea size balls and then add water until you get the right consistency. Don’t over work the dough. Line the pie dish and bake at 400 degrees for about 15-20 minutes or until golden brown.
Now for the filling. I’ll give you the exact measurements for the ingredients but the spices I don’t usually measure out exactly. You’ll learn what you like after a few times of using this recipe.
1 cup sugar
4 tablespoons flour
1/2 teaspoon almond extract (I use vanilla)
1/4 teaspoon cinnamon
4 cups berries and juice
Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly until mixture thickens. Pour into pie shell.
Now the top you can make your own. Sometimes I use a cookie cutter and cut out shapes/designs or you can do the tradition style lattice look. Here is a photo of the cherry pie I made over the summer for the 4th of July party:
I hope you enjoy this recipe! Let me know what you thought if you have any suggestions.