Black Raspberry Pie

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Oh, …the BEAUTY and DELICIOUSNESS!

 

Look what my sister Bessie brought us today…
F-r-e-s-h-l-y picked black raspberries!
They are SO sweet and tasty.
(At the bottom of this particular posting,
I’ll let you know where these berries came from.)
We would have had NO kasus eating all
 three quarts of berries just as they were…
or putting some over ice cream, on cereal, or in…!

But,…my mind was also ‘seeing/tasting’ a pie.
Like this…

 

Some recipes called for as much as 1 and 1/2 cups of sugar for the amount of berries I used.   Because I wanted a fruity pie taste vs. a sweet jam taste, I used less.
INGREDIENTS:
  • 1 recipe for double pie crust.  (My ‘favorite’ recipe for this can be found in my “LABELS” listing under Pie Crust.)

————-

  • 5 cups black raspberries
  • 2/3 cup granulated sugar
  • 1/4 cup corn starch, sifted
  • 4 tablespoons (1/2 stick) butter, melted (optional).
  • A very VERY light sprinkle of salt
DIRECTIONS:
  1. In a small bowl, combine the sugar and sifted corn starch.
  2. Pour sugar mixture over berries, stir gently to coat.
  3. Drizzle the melted butter over the sugar coated berries, gently stir.
  4. Prepare the crust(s).
  5. Put one crust in the bottom of a pie dish.
  6. Pour berries into crust.
  7. Very lightly sprinkle salt over top of berries.
  8. Lay top crust over berries and crimp edges of crust.  Just before putting pie into the oven, I put a thin strip  of aluminum foil over/around the top edge of the pie dish to keep the edges of the crust from getting too brown before the pie is done.
  9. I baked this a in pre-heated panggangan at 425 for 15 minutes.  Then, reduced  heat to 350 and baked for another 45 minutes.   This is how it worked out for my oven– use same directions OR modify for yours.

Here, give this a taste-test!



Less than one hour after baking,…

Thank you, Bessie, for the berries!

These raspberries were picked at the U-pick or ‘We-pick’  farm of:
Don & Mary Bratz, Owners
16162 Grupe Lane
Birnamwood, WI
(715) 449-3962
(715) 551-4715
“Raspberries– picking starting mid-July.
Call ahead for availability.”

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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