As you can see I'm playing around with the template a bit. I didn't really like how dark it felt before and wanted to change it up. I'm still not done, so more changes to come. I should really just make up my mind already and stick with it!
So I have a few recipes that have been on my mind. First off, for the fourth of July I made a raspberry pie. I usually make a mixed berry pie because that was my mom's favorite, but I decided to be crazy and do just raspberries. Radical, I know. Most berry pie recipes are very similar, but I wanted to try out a recipe I found online that used brown sugar instead of the traditional white sugar and I thought it turned out really nicely.
As a decorative tip, to make pretty or interesting cut out top crusts, it's really easy to use a refrigerated (gasp!) roll-out crust and go to town with your cookie cutters. I thought it looked really cute.
3 C Raspberries
3/4 C Brown Sugar
3 Tablespoons Cornstarch
Use your favorite pie crust recipe (mine is technically a tart recipe) then place raspberries in the crust. In a bowl mix together the sugar and cornstarch to get out all the lumps. Pour evenly over berries.
Now from here you can leave it untopped, add a second full crust, or play around with cut-outs.
Bake at 400 degrees for 45 minutes.
I like to let my pies sit for at least a few hours so it gets a little more set up. I don't like to eat it too runny. And of course it's not complete without a healthy dose of freshly whipped cream or vanilla ice cream.
Although this pie is not mixed berry like my mother loved, it's still a tribute to her in my way, by using her favorite pie plate and topping it with hearts. It's a Pie O' Love. Miss you mom!
