Sunday, September 30, 2012

October Berries ~ A Fantastic Country Raspberry Pie

*This is my actual pie--Isn't she purdy :-)
With fall underway, I find myself missing the fresh berries of summer. There is one berry, however, that is harvested into October and continues to be readily and deliciously available at the grocery store-- The Raspberry.

My mom and I both enjoy a gem of a magazine titled COUNTRY. Not to be confused with COUNTRY LIVING and other decorator magazines, COUNTRY magazine is simply an organic look at true country living. Real people on real farms send in their stories, photography and recipes and I study each page like a kid reading a holiday toy catalog!

I enjoyed some farm fresh raspberries on my parents farm in August. I also enjoyed one of the best raspberries pies I've ever tasted.  I came across this Very Raspberry Pie recipe in a summer issue of COUNTRY, and the moment I saw it, I knew this pie was going to be special. Kathy Jones of West Winfield, New York submitted her Very Raspberry Pie recipe made from the raspberries she picks along a 130-year-old train track. The flavors in this easy pie are pure, fresh and delicious.

Quite frankly, this one knocked my socks off! Hope you love it to.

Very Raspberry Pie
by Kathy Jones

Raspberry Topping:
6 cups fresh raspberries, divided
1 cup sugar
3 Tbsp. cornstarch
1/2 cup water

Cream Filling:
1 pkg. (8oz) cream cheese, softened
1 cup whipped topping
1 cup confectioners' sugar
1 graham cracker crust (9 in.) *I use the recipe on the graham cracker box.

1. Mash about 2 cups raspberries to measure 1 cup; place in a small saucepan. Add the sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. (I skipped this step). Cool to room temperature, about 20 minutes.

2. For the filling, beat the cream cheese, whipped topping and confectioners' sugar in a small bowl. Spread in bottom of crust.

3. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours.

4.  Store in the refrigerator. Garnish with fresh mint if desired.

~The Lemonista

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