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raspberry

Everyone Loves Pie {Week 46}

blackberry raspberry

This past week we celebrated Veteran’s day! I’m sure most of us have a family member or friend, or at least someone we know that has made sacrifices in their life to serve our country. I’m also sure that we can all agree that if it weren’t for those people, who fought for our freedom, that our lives would be much different. We are so blessed to live in such an amazing country!

One of my favorite veterans is my great uncle Woodrow. He’s my Grandma’s big brother, my dad’s uncle, and he’s 96 years old and still going strong! Uncle Woodrow served in the army and fought in WWII. One of his assignments took him up into Canada and into the Alaskan territory as part of the crew that built the Great Alaskan Highway. During this time he helped chart new territory and became really skilled at driving a bulldozer. When the war broke out he was sent straight to Europe, and from what I’ve heard, he put his bulldozer driving skills to good use, risking his life on multiple occasions, while saving other lives in the process. Recently my Grandma brought me a box of letters that she and her parents received from him during the war. I’m looking forward to digging into them soon and reading a little more about that time.

So, for Veteran’s Day I made Uncle Woodrow a Blackberry Raspberry Pie! I hopped in the car to deliver it to his house, but I before I got there I met him in his pickup truck in the road going the other direction. I turned around and finally caught up with him where he had stopped to check on how the guys were coming along with harvesting his corn fields. I only hope I’m still getting around that good when I’m 96! He was tickled to get a pie, and he put it right in the back of his truck to take home. I think it might have been my favorite pie delivery of the year!

uncle woodrow

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Blackberry Raspberry Lattice Top Pie

Ingredients:

1 recipe for a double pie crust
3 cups blackberries
2 cups raspberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
2 tablespoons unsalted butter, diced
1 large egg

Directions:

Preheat the oven to 400 degrees. In a large bowl, toss the blackberries, raspberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing occasionally, 20 minutes.

Prepare the pie dough and fit half of it into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

Spoon the berry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

Place the pie on a baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.

:: Carrie ::

Everyone Loves Pie {Week 35}

lemonraspberryiceboxpie

Lemon raspberry icebox pie. Doesn’t that just sound like something you’d like to eat on a hot summer day? We’ve had such a mild, out-of-the-ordinary summer for the most part. But, the last couple of weeks have been hot and humid – the norm for summer weather around here. Karen’s birthday was this week, and I know she loves raspberries, and this pie sounded really good to me, so that settled it! We all dug into this after lunch at the barn on Tuesday – but not until it was bedazzled with sparkler candles, and we all belted out a cheerful rendition of “Happy Birthday” to Karen, of course!

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Lemon Raspberry Icebox Pie

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs sugar
3/4 tsp. kosher salt
4 Tbs butter, melted
1/4 cup heavy cream
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 pint fresh raspberries

Directions:

 
For the crust: Toss the graham cracker crumbs, milk powder, sugar and salt in a medium bowl to evenly distribute. Whisk the butter and heavy cream together, and add to the dry ingredients. Stir together, or mix with your hands to evenly distribute. The mixture should hold its shape if squeezed tightly in the palm of your hand. Dump the mixture into a 9 inch pie plate and press into the bottom and up the sides until a crust is formed. Bake for 10-15 minutes in a 375 degree oven, until it slightly browns. After baking, let it cool to room temperature, or place it in the refrigerator to chill.
 
For the filling: Beat the cream cheese and condensed milk in a bowl using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes). Add in the lemon juice and continue beating for 1 minute. Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon. Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight. Shortly before ready to serve, scatter the raspberries evenly over the pie. Serve with a spoonful of whipped cream.

:: Carrie ::