Pieeee… its summer and that means its time for berries and pie. I just picked up a flat of beautiful raspberries yesterday, and had to see what kind of concoction I could come up with.
This recipe can be easily doubled. It currently suits the dimensions of a mini-pie (5 inches diameter), but you can easily double or triple it to suit a larger standard pie or a deep dish pie.
The pie pastry for this recipe is here. It makes 3 fully covered mini-pies, or up to 6 partially covered mini-pies. I find the best thing to do is to make the full recipe of pie dough, roll it out, and drape it inside empty foil or tin pie shells, and freeze it in its form. That way, I usually just pull one or two out as I need them, without having to redo the pie pastry recipe every time.
- 1 recipe of Gluten Free Pie Pastry
- 2 cups of raspberries
- 2 1/2 tsp starch ( can be tapioca, arrowroot, or corn)
- 4 figs, finely chopped (or snipped into tiny pieces) (Sulfite free: Make sure to get organic dried figs. They are less likely to contain sulfites. I personally can only eat the organic ones, the others make moi sick.)
- 1 tbsp honey (Vegan: use 2 tbsp maple syrup or 3 tbsp agave nectar, or 2 tbsp date sugar or maple sugar)
- Make the pie pastry. When draped inside the pie shell, let it chill in the freezer for about 10 min to make sure its solid.
- Sprinkle half the finely chopped figs along the bottom of the pie shell. These will absorb the liquid from the raspberries and help prevent a mushy crust. It will also give a terrific sweet little punch.
- Toss the raspberries with the rest of the fig pieces and the starch.
- Pile the raspberries into the pie shell, on top of the layer of fig pieces that are there.
- Drizzled the honey over the raspberries.
- Roll out a second layer of pastry dough and place it on top, or cut out shapes with a cookie cutter and place those over top the raspberries for a decorative top crust.
- Bake at 350 for at least 30 minutes. You may wish to go longer, judge by how brown the crust is, if you can smell the pie baking, and if the liquid from the raspberries is starting to bubble up. To prevent the crust from browning before the pie is cooked, cover the pie with tin foil for the first 20 min of baking.
- NOTE: The next time I do this recipe, I may just pre-cook the bottom crust first, to prevent any sogginess. I’m not sure yet.
This would go with:
This is similar to: