Fresh Red Raspberry Pie.
Before we fully embrace all things pumpkin and apple and cinnamon and spice for Fall, I decided to slide in one last “Summery” pie for the season a week or so ago when my youngest son and his wife came over for dinner (knowing this is one of his faves).
Fresh red raspberries are such a treat all by themselves, but baked to overflowing with a bit of tapioca inside a tender flaky pastry crust is pretty close to heaven.
Fresh red raspberries used to be a rare find in our part of the world, but they are quite prolific in the grocery stores year-round now. Buying enough for a pie can be a bit pricey, but worth it for a treat every once in a while.
Grandma always said the only way to know when a berry pie is done is when it bubbles over…
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