Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts
Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.
6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts
Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.
2014 The Organic Kitchen Garden Wall Calendar
Recipe by Ann Lovejoy
Photography by Lynn Karlin
Excerpt from The Organic Kitchen Garden 2014 wall calendar