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.

Ingredients:

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

Directions: 

1. For filling, in a large bowl, combine raspberries, sugar, tapioca, and butter. Toss until combined. (If using frozen raspberries, let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well.)
2. Fit one unbaked crust into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
3. Spoon the raspberry mixture into pastry-lined pie plate.
4. Add second pie crust to top of pie.  Sprinkle with sugar
5. Place pie on a baking sheet. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the top is golden. (Or for frozen raspberries: Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or until top is golden.) Cool the pie on a wire rack. Serve with ice cream, if you like. 

*If adding hearts to pie, cut out extra pie crust with cookie cutter and “glue” onto pie with an egg wash.