Sweetie Pie

Good evening, first of all I just want to officially say I'm sick of the snow, really sick of it.  I grew up and lived in the midwest for a lot of my life and I don't think I've seen this much snow since I was a young girl.  We have been hit by three storms and are expecting another big one this Saturday.  My kiddos have even lost interest to play in it.  I think they've missed 7 days of school.  Ok, enough of the bad news. I wanted to share a recipe that I made for my family this Valentine's Day.  This was my daughter's request and I thought she picked a good one.  It was yummy! 

Mama's Fresh Raspberry Pie

1 refrigerated pie crust for double crust pie or make your own
5 cups fresh or frozen raspberries ( I couldn't find fresh)
6 Tbsp. of flour (I cut back a little because I didn't quite have 5 cups)
1/2 cup sugar depending on the sweetness you prefer
1 Tbsp. grated lemon rind
1 large egg white, beaten
1/8 tsp. cinnamon
1 1/2 Tbsp unsalted butter, for top of pie
milk for brushing, optional
sugar for sprinkling, optional
recipe from Sweety Pies by Patty Pinner
Preheat oven to 425 degrees. Combine first 4 ingredients, toss raspberries gently.  Roll out part of the dough for your bottom crust.  Brush egg whites onto crust, trim off excess.  Pour in your filling, sprinkle cinnamon and dot with butter.  Roll out your top crust and cut a heart out of the middle, very carefully place on top.  Roll edges neatly underneath like a collar.  Then use brush to put milk on top of crust, sprinkle with sparking sugar.  Optional:  I cut a smaller heart out and placed it on top for more decoration.  Bake on jelly roll pan for 15 minutes.  Lower the heat to 350 and bake for another 35-40 minutes.  It should be bubbling in center and crust a light brown.  Use pie shield to keep it from browning too much or foil.  Serve with cream or vanilla icecream.  Enjoy!

Carey


Here's the book the recipe came from. I have talked about this before and you can read more about that here.