We had a pretty crazy Thanksgiving. It involved our car dying 50 miles from civilization in the bitter cold, having no cell service, trying to get a ride home when my husband thinks the other drivers thought he was a shooter from Moab, my sister in law and her husband coming to get us--driving all night and getting no sleep....going to a house with cats when I am allergic to cats and just wanting desperately to sleep.
Pretty much my favorite part of Thanksgiving day was this pie. And seeing how much my son loved, loved, loved his baby cousin. :) That was absolutely adorable.
Don't get me wrong--I have a lot to be grateful for--for instance prayer, and answers to it, a family who stopped for us and just happened to be going to visit their family in the town we live in. My husband teaches their niece, so it was like we already knew them. They even invited us to their family Thanksgiving dinner where we would have gone if we hadn't been taken to Utah by my sister-in-law and her husband who towed our car and saved us a huge tow truck bill, we had plenty of good food to eat, I became better friends with my sister in law. There is a lot to be grateful for. it was just a very unusual Thanksgiving day filled with less than optimum circumstances. :) Maybe I should say this pie was my favorite part of the meal. I really, really loved it--and I'm not the one who made it, I just wanted to share the recipe. :)
Fresh Raspberry Pie
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 egg, lightly beaten
- 3 tablespoons cold water
- 1 tablespoon white vinegar
- 1-1/3 cups sugar
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed
- 1 tablespoon butter
- 1 tablespoon 2% milk
- 1 tablespoon sugar
- In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
- Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
- On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
- Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
- Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.