I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.
She's a working dog...we just don't know what kind of work!
Here at the farm, we have just about finished picking raspberries for the season. The need to over indulge and enjoy fresh raspberries is great, however, peach season is upon us and the need to over indulge is also great. Soon plums and apples will be upon us and….well, I could go on indulging but…
The weather is hot and I don’t feel much like cooking as is evidenced by the fact we have corn on the cob every night for dinner. That’s it. Nothing else.
This is a very easy pie to make with fresh berries…any berries will do. You have your own favourite pastry you make or buy so I will not give the instructions here. I have given instructions for Valentine Farmhouse Pastry in an earlier blog.
Fresh Raspberry Pie Glace
Cool raspberries
Ingredients
4 cups fresh raspberries
1 cup of sugar
1 tablespoon cornstarch
1 tablespoon raspberry vinegar
9″ tart shell, baked
Method
1. Crush 1 1/2 cups berries with a fork; add cornstarch and vinegar. Stir together until well blended.
2. Cook over medium heat until transparent, stirring most of the time.
3. Fill the baked pie shell with the rest of the berries, placing them point up, in concentric circles.
Concentric raspberry circles
Concentric concentrated
4. Pour over hot berry syrup which should cover the raspberries completely.
5. Chill and serve.
Vinegartart 