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Raspberry Blueberry Pie
Submitted by Pam on Tue, 06/30/2009 - 06:23
Raspberries are ripe at the Pumpkin Patch on Sauvie Island! K and I just got back from picking a year's supply of berries to freeze. This holiday weekend would be the perfect time to take the kids and go berry picking. How to get there? Here are directions!
We are so fortunate here in the Portland area to be surrounded by u-pick farms. The Pumpkin Patch is our favorite farm for buying produce and for u-pick, but if you have a farm closer to your home, go to that one. The important thing is to go and give your children (or the child inside of you) the experience of picking their own fruits and veggies.
Here is a list of u-pick produce and when it is available at the farm.
Right next to the raspberries - the peach orchard. Peaches are getting close to being ripe!
And on the other side of the orchard, the blueberry patch! The blueberries are just beginning to ripen, but we easily found enough to add to my raspberry/blueberry pie.
Trust me, this is a fabulous pie! And it is very, very easy to make! My great-grandmother used to make this for us from berries she grew in her own garden. Here is her recipe.
3 pints raspberries (rinsed and drained)
1 pint blueberries (rinsed and drained)
7/8 cup sugar + a little for dusting the top of the crust *
1/3 cup quick-cooking tapioca **
2 T. butter cut into small pieces
Pie crust for a 9" two crust pie
Mix the berries, sugar, and tapioca and let sit about 15 minutes while you make up the pie crust.
Roll out half the pie dough and place it in the pie plate.
Add the berry mixture. Place the bits of butter evenly over the top of the berry mixture.
Roll out the top crust and place it over the berry mixture. Crimp the edges. Cut slashes in top to allow steam to escape.
Sprinkle the crust with about 1 T of sugar.
Bake at 375 degrees for 45 minutes.
Cool completely before serving.
You can see by the fact that the juices are still a little runny in the photo that I never follow my own advice and cool the pie completely before cutting into it! It's just that this pie smells so GOOD. I bet you won't be able to wait until it's completely cool either.
* You can reduce calories and sugar by replacing sugar with equal amount of Splenda. You may wish to adjust the Splenda depending on your taste.
** If you make this pie with frozen berries, you will need to use more tapioca as frozen berries seem to release more juice than fresh. Add 1 more tablespoon of tapioca..
Enjoy your berry picking!