Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging. Our neighbors are ever so generous!
My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie.
Preheat the oven to 400 degrees.
In a large bowl, mix together:
- 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
- 1/2 c. sugar (another 1/4 c. if you like it sweeter)
- 5 Tbsp. cornstarch
- the zest of one lemon
Butter a 9 inch pie plate, and line it with:
- 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)
Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.
In a small bowl, beat:
- 1 egg
Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:
- 2 Tbsp. course sugar
Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.
Let the pie cool before cutting into it, and enjoy!