This is my favorite pie. It is so simple, but yet so elegant. I can’t tell you exactly why it is my favorite, it just is. The cooked raspberry texture and taste combined with the cold whipped cream on top always seemed to me to be the perfect pie.
I can still remember the neighbor’s truck garden where we bought raspberries, watermelon, and cantaloupe (we called it muskmelon). Not like today, you could find black raspberries and they were cheap and plentiful.
While it a simple recipe in terms of the number of ingredients, it can be little tricky to get the filling to just the right consistency. That’s where my Mom scored every time.
- 5 cups raspberries
- 1 cup sugar
- 3 tbsp flour
- Dash salt
- Blind bake and cool 9 inch pie shell
- Combine the sugar, flour, and a dash of salt in a medium size mixing bowl.
- Carefully fold the dry ingredients into the raspberries.
- Cook raspberry mixture in a heavy bottom sauce pan on medium heat, stirring constantly.
- Cook until filling is bubbly and has thickened, about five to eight minutes. If the filling seems to runny, add a bit more flour.
- Pour filling into cooled pie crust and refrigerate for 3 to four hours.
- Prior to serving, add whipped cream.