Friday (errrr...Monday) is PIE DAY!

The wedding pies looked lovely!
Hoping all the guests enjoyed them...

In the interest of experimentation, my pies often contain a mix of fruits.
Raspberry pie was among the flavors ordered for the wedding, and I have to admit
it had been some time since I had made a raspberry only pie. Triple berry, raspberry rhubarb,
plum raspberry...yes, yes, and yes. It was a treat to smell those solo raspberry pies baking, and it left me with a strong hankering for a slice of my own. I'll be stopping by the market again this weekend to pick up fresh berries and bake a pie just for hubby and me.

Fresh Raspberry Pie

9" double pie crust

4 cups fresh raspberries
1 1/4 cup sugar
2 T flour
1 T butter
1 T fresh lemon zest

-wash and drain berries, patting gently dry to remove excess moisture
-in large bowl, combine berries, sugar and flour
-stir to combine
-spoon into prepared bottom crust
-sprinkle lemon zest on top
-dot with pieces of butter
-top with crust, crimp, and vent
-bake at 350 degrees for 60-70 minutes

Lattice tops are really lovely on raspberry pies.
For the wedding pies, I made simple twists for the top crust.
Slice rolled crust into strips, carefully twist, then lay on top of pie.
Cut ends to length and pinch down to secure to bottom crust.
I also added little pie crust hearts that I cut and prebaked on a cookie sheet at 350.

Happy happy PIE DAY!
xo Christine