Wednesday, August 06, 2008
About a month ago I blogged about our raspberries just starting to produce fruit and how we were slowly collecting these red and gold babies for a pie. Somehow time has flown and a pie has finally been made!
I used Bob's Red Mill whole wheat pastry flour and his recipe for the crust. I cooked my raspberries on low with some sugar and a hint of water, but they came out slightly runny. I wasn't sure if I should reduce them or just strain some of the liquid. I did the latter as I didn't want all the raspberries to break up (which they were starting to do). Even with having to kinda wing it, the pie turned out to be a hit. The crust was flaky and tasty...I'm sure that had nothing to do with the obscene amount of butter I used!
So, I'm not thrilled with my vague recipe for pie filling. Would you mind sharing yours?