I had two really busy weeks and didn’t have 5 minutes to go out and check up on the yard. When I finally went out there Friday morning it was madness. All kinds of weeds and tall grass. There were flowers tangled everywhere. Some of my garden stuff had bolted. The peas were finished.
I picked about 2 pounds of raspberries and there was at least another pound that was overripe and no good. Raspberries are a part-time job.
But I finally had the time and the berries to do my first invented pie.
Your favorite 2 crust pie dough.
5 cups raspberries
3/4 to 1 cup sugar
1 T orange zest
1 T lemon zest
2 tsp. lemon juice
8 oz. white chocolate chips (I suspect a dark chocolate would work great, too. I’m going to try that next.)
Combine everything except the white chocolate chips together. Don’t skip the citrus zest, that’s what makes the flavor extraordinary. I was worried that the raspberries would be tart and I used the full cup of sugar. The white chocolate provides plenty of sweetness. Next time I would use less sugar.
I baked the bottom crust for about 10 minutes at 400 degrees and then spread the white chocolate chips in an even layer. Initially I thought I was going to let them melt a bit and try to spread the melted chocolate but I ditched that step.
I kept forgetting that I was documenting my baking process so there aren’t many photos.
Gently scrape your raspberry mix into your pie plate and cover with top crust. This makes a very juicy pie so you’d be wise to set the pie plate on a cookie sheet before putting into oven.
Bake at 400 for 20-25 minutes then reduce heat to 350 and bake another 30-40. If you’re not lazy you might brush a little milk on the top crust before baking to help it brown. I sometimes use foil on the edges of my pie but I didn’t this time and had no problems. Use your judgment.
Those white-bits don’t look especially pretty but the pie is delicious.