Raspberry Pie

 My friend, Jenni, invited us to Arizona for Thanksgiving this year.  We were so excited to get to see our friends again we jumped at the chance.  She emailed me a couple weeks ago asking if we could make some desserts for Thanksgiving.  My response was, "Uh, YEAH!"  Isn't it always great to have an excuse to make desserts?  I think so.  I left the decisions up to her about which ones we would make because I figured she knew her family better and what they would like.  And because I will eat just about any kind of dessert so it didn't matter to me.  She did ask what Tyler's favorite pie was and I told her it was raspberry so she added it to her list.  She is so nice to Tyler.  I would have just let him make due with the other 50 dessert choices we had. 

I am not a huge fruit-pie-eater, I ate all the other things we had, but Tyler said it was delicious.  And it's super easy.  I don't know what the fuss is over homemade pies.  Everyone acts like they are super hard to make.  I guess when compared to picking a pie up at the store, making one takes a bit more time but I think it's totally worth it.  This one took us maybe 30 minutes to throw together and that includes the 20 minutes of chilling time for the dough.  Try it!  It's really not so bad.  Then when people ask if you made it from scratch you can reply (Legally Blonde-style), "What, like it's hard?"  (I know, I'm a dork.)

If this were the only dessert available I would for sure want it warm with a scoop of ice cream on top but others might be satisfied with just some whipped cream or eat it plain (weird).

 My baking partner.  We really tried to take a good picture.  

Like, twice.  

We settled for this one.  I look like I am a bit out of it, don't I?

Raspberry Pie
pie crust for double crust
5 cups raspberries (2 12 oz bags of frozen, unsweetened) or fresh
3/4 cup sugar
3 T all purpose flour
milk and sugar for crust (optional)

Make pie crust, separate into 2 balls and shape into discs, refrigerate for 20 minutes.  Mix raspberries, sugar and flour, let sit for a few minutes to get icy.  Remove pie crust from fridge and roll out bottom, place in pie plate and prick all over with a fork.  Remove all but ¾ inch of dough around the edges.  Add raspberry mixture.  Roll out top and cut into long strips. Cover with lattice top.  If you need more in depth directions click here. (You can also do full coverage and just cut 3 vent holes in the middle. ) Fold edges in and seal.  I like to brush the crust with milk and sprinkle with sugar but that's optional.

Cover edges w/ tinfoil and bake at 375 for 40 minutes and then uncovered for 30-40 more or until golden brown all over.

Don't forget to put a pan under your pie plate or on the rack below in case it leaks over the edge.
*bake time will be about 20 minutes less if you use fresh raspberries.

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