I was driving down the street the last week when I saw, wedged into the ground, a small hand-painted sign that read “raspberries.” The crooked red arrow on the sign pointed to the right. I turned right. About a mile down the road there was another sign wedged into the ground that read “raspberries.” This sign also pointed to the right, so I turned right again. I drove and drove, past acres of farms and cottages searching for the next sign. Just when I was about to give up, another sign appeared.
I made my way down the long, curvy driveway. Dust kicked up around the car. When I finally made it to the end, there stood a little house with an old rickety stand in front. I got out of the car, looked around and saw no one. Finally, I caught a glimpse of yet another tiny sign. This one said, “ring the bell.” I did. Shortly thereafter, a lovely gray- haired women came out clutching a tray full beautiful, freshly-picked, red raspberries. I was in the right place.
Needless to say, I completely forgot about why I went out in the first place and rushed home with the boxes of raspberries in hand. I gently washed and dried each one, tasting a few as I went along.
These berries were destined for pie.
While the pie was in the oven, I set out for a walk.
The sun faded in and out. Some roses were in bloom, others were taking their last breath. Rabbits darted in and out of the bushes, completely unafraid of my presence.
As dusk set in, I knew it was time to head back – for the pie.
When I got back, I poured myself a cup of tea and waited for the pie to cool. Unable to wait any longer, I finally took a bite. One thing became immediately clear. Taking the right turn was the best decision I could have made that day.
I sometimes find it funny the lengths I will go to for good food. So, of course, this leads me to ask about you. Is this something you would do? Do you ever go out of your way to find good food and delicious treats?
You’ll want to get your hands on some raspberries and make this pie. It’s absolutely delcious.
2 pints fresh raspberries, mixed with sugar to taste
2 g (1/2 tsp) corn starch mixed with 2 tbs. water
1 pie crust recipe found here
Preheat oven to 350 degrees (180 c)
Divide the pie dough into two pieces and wrap each piece in cellophane. Chill for 20 minutes.
Remove dough from refrigerator and roll out each disc of dough on a lightly floured surface. Line two 4″ pie plates or one 8″ pie plate with one of the discs of dough. Add the cornstarch mixed with water to to the sugar coated raspberries and mix gently. Pour in the raspberries. Baked for 45-60 minutes or until the pie is golden and bubbly. Be sure to keep an eye on smaller sized pies. They will be done sooner. Cool and serve.