When raspberries ripen in September, Renshaw (the “Mom” in Mom’s Apple Pie) lets the sweet fruit star in her pies. “I told my daughter to fill my mouth with fresh raspberries when I die,” she says, “because they are the one earthly pleasure I want to take with me.” momsapplepieco.com
What's in Season
Avis Renshaw of Mom’s Apple Pie Company, Leesburg, VA brings ripe raspberries to the table
illustration: John Burgoyne
1 cup plus 3 1/2 tbsp. sugar
1/4 cup cornstarch
1 lb. raspberries
1 tbsp. fresh lemon juice
2 9-inch pie shells
Preheat oven to 425 degrees.
In a small bowl, whisk together 1 cup sugar and cornstarch.
In a medium bowl, toss raspberries with lemon juice; add sugar mixture and stir to combine.
Place a pastry shell in a 9-inch pie dish. Add in berry filling. Top with second shell—either solid with slits cut in or woven into a lattice pattern—crimping edges with your fingers or a fork to seal.
In a small bowl, gently whisk egg with remaining sugar until just combined. Paint mixture onto top shell, taking care to avoid the outer edge.
Bake 15 minutes at 425; then reduce oven temperature to 375 and bake 25 to 35 minutes longer.
The pie is ready when the filling has been boiling for at least 5 minutes.
Dust the top crust with a sprinkling of large sugar granules before baking. Or forgo the second shell altogether and opt for a cobbler-style nut-crumb topping instead.
Recipe from Avis Renshaw of momsapplepieco.com
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