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
Boiled Peanuts with a Japanese and Mexican Kick
For one Top Chef, perfecting his spicy take on a Southern favorite became an obsession
Toya Boudy’s Prize-Winning Beignets with Raspberry Coulis
Bring a bit of classic New Orleans sweetness to your kitchen
Fluff Bake Bar’s Sunken Kisses
Houston “Sugar Fairy” Rebecca Masson shares a peanut buttery treat for Valentine’s Day
Head On Over to “Reba’s Place”
Country superstar Reba McEntire is set to open an intimate music venue in her Oklahoma hometown
The Wild South
The Holy Grails of Southern Shells
Scouring a beach for seashells? Keep an eye out for these three prized—and gorgeous—finds
Food & Drink
The Art of the Tampa Cuban
A Tampa native dishes on the city’s most famous sandwich—and what it takes to make it