Black Raspberry Pie

After a long wet spring the wild black raspberries are finally ripe.

Wild Raspberries

We didn’t burn our native prairie last year and this year the wild raspberries are growing like crazy. I don’t know if the burning schedule contributed to this, or whether it’s just the vagaries of the weather. Whatever the reason, I have all the black raspberries I want this year in my own back yard.

My Own Back Yard

I went out tonight and picked 3 cups in 15 minutes, more than enough for a nice pie.

Half of a Nice Pie

We have these 6 inch pie pans that are ideal for 2 people. In volume it’s about a third of a normal 9 inch pie, so we don’t eat too much pie, or have a bunch go to waste.

Since I’m baking this “about a third” of a normal recipe, getting a recipe to come out right can be a challenge. This pie was without a doubt the best wild black raspberry pie I’ve ever made, so here’s the recipe for all posterity.

For a 6 inch pie
1/2 your favorite crust recipe for a 9 inch pie
1 1/2 cup wild black raspberries
1/4 cup sugar
2 teaspoons corn starch
dash salt
dash cinnamon
dash nutmeg
squeeze of lemon
Stir all that together and give it a squeeze of lemon.
Put it in the pie shell and cover, piercing the top. Heat your oven to 425 or so. My oven runs hot, you may want 450. Put it on a baking sheet, that will make it easy to turn and take in and out of oven and if it boils over it won’t make a mess in your oven.
Bake it for 5 minutes or so and then turn the heat down to 350. Continue to cook, turning it every 15 minutes or so, until it’s bubbling and nicely browned on top, in my oven about 30 minutes total is all it takes.

Let it cool for an hour or two, and then enjoy what nature has given you for free.

1. I can never say “pierced” without remembering this scene from “The Birdcage.”

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