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.