Black Raspberry Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Filling:
2 cups black raspberries
1/2 cup sugar (more or less to taste)
3 tablespoon of instant clear jel
About one cup of water (more or less) to get consistency of filling
Crust:
Your favorite pie crust recipe or buy one at the store.
If you prefer crumbs on top:
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1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
Dash cinnamon, optional
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. Yield 1 cup (topping for 2 pies) You can use as much as you like. I usually use about 1/2 to 3/4 cup per pie.
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Directions: |
Directions:Put your crust in a pie pan and fill it with fruit filling. Flute the edges. You can either put a top crust (lid) on or top with crumbs.
Bake in oven at 375º for about 45 minutes. Just keep an eye on it. When crust or crumbs get light brown, remove from oven. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Depends |
Personal
Notes: |
Personal
Notes: I experimented with different recipes for black raspberry pie and this is the best one for the family. You can buy the instant clear jel at one of the farm stores (like Hornings). You just have to prepare as many berries and jel and water as you think you will need. It depends.
If anyone would like a personal lesson on making these, just give me a call and we can make it happen. I would love to teach anyone how to close the pie the way Grandma Bomberger and Grandma Phillips did it.
You can use fresh berries or frozen. Woody used to pick the berries for me and I would clean them and put them in 4 cup containers to freeze.
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