I have an exciting story to share with you all! Yesterday I had the opportunity to spend a couple hours in the kitchen with my Grandma Hayes who is visiting from snowy upstate New York. She shared some of her secrets to baking the perfect pie, and how to avoid common pie making flops, such as that cardboard crust. We’ve all been there! We made a Raspberry Pie that was out of this world and quite honestly, put every other pie I’ve made to total shame. Hearts around the edge make it perfect for this Valentines weekend… And trust me your Valentine will think it’s OMG fab!
As much as I love apple pie, raspberry pie has the #1 spot in my heart. Your probably thinking… it’s the middle of Winter how can I make a raspberry pie without spending a fortune? Well folks, that is why they invented frozen raspberries. You can enjoy delicious fruit pies all year round and don’t have to wait until summer to have beautiful red raspberries in your pies.
Now I have a reason to eat more pie… although I didn’t really NEED a reason. I told my Grandma I’d practice my pie making skills, specifically making that perfectly flakey crust. Although I’m not sure I’ll ever be able to bake like she can, it will be fun trying.
4 cups fresh or frozen raspberries
1 cup sugar
3 tablespoons quick-cooking tapioca
2 tablespoons butter, melted
Sugar for decoration
2 sheets unbaked pie crusts
*If adding hearts to pie, cut out extra pie crust with cookie cutter and “glue” onto pie with an egg wash.