Raspberry Pie

I chose to make an all raspberry pie because no one ever makes them, they always get mixed with other berries or fruit. This is a decadent, fragrant, and delicious pie!
  • 1 recipe for Double pie crust recipe
  • 24 oz raspberries
  • 2 T. lemon juice
  • 1/3 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 T. butter


Make pie crust, line pan with crust. Prepare top crust as full cover or lattice crust.

In a large bowl pour in raspberries and sprinkle with lemon juice and vanilla.

In a bowl, combine sugar, corn starch and cinnamon. Pour over berries and gently toss to combine.

Pour berries into crust, top with butter cut into tiny pieces.

Cover with top crust, if using full crust be sure to cut vents in top, or weave up a lattice crust.

Bake in 375 oven for 30 minutes, then lower temperature to 350 and bake an additional 20-30 minutes, or until crust is golden and pie is bubbling.

Cool for an hour or two before serving if possible.

Berry Apocalypse pie

This is an Amy invented pie based on the amount of berries in the fridge. The only bad thing about the nine days of pie, is that it is after berry season, so you don’t get the very best berries, of course it is cranberry season, and since we live by the bogs, those are at their peak.
  • Double crust pie crust recipe
  • 6-8 ounces of fresh raspberries
  • 2 c. fresh cranberries
  • 1 lb. fresh strawberries, sliced
  • 1/3 c sugar
  • 3 T. corn starch
  • 2 T. lemon juice
  • 2 tsp. vanilla extract
  • 1 T. butter


Prepare pie crust and roll out bottom crust. Preheat oven to 375 degrees.

In a small bowl mix sugar and corn starch.

In a large bowl, mix fruit together. Add lemon juice and vanilla. add sugar mixture and toss until coated.

Pour fruit into pie crust and dot with butter.

Roll out second crust and cover pie, seal edges and flute crust.

Bake for 45 minutes or until fruit is bubbling and crust is golden.

Cool before serving.

Strawberry Pie

This is an Amy made recipe. I added cardamom this time for some added zazz. Cardamom, of you didn’t know is from India and a staple in Indian cuisine, but it is also a big part of traditional Scandinavian food, especially pastries. That is because the Vikings were trading with the people of India a thousand years ago.

5 c. strawberries, halved or quartered

1/2 c. sugar

4 T. corn starch

1 tsp. cardamom

1 tsp. vanilla extract

1 T. lemon juice

1 T. butter

Double pie crust


Prepare pie crust, roll out and line bottom of pie pan.

Wash and cut strawberries in halves or quarters. Toss fruit with lemon juice and vanilla.

Mix sugar with corn starch and cardamom in small bowl, pour over fruit and toss.

Pour in pie pan, dot with butter, and cover with top crust or lattice crust.

Bake at 400 degrees for 20 minutes, turn temperature down to 350 and cook another 25 – 30 minutes.