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Posted on Jul 23, 2015 |

Rita’s Recipe: Heavenly Raspberry Pie

Rita’s Recipe: Heavenly Raspberry Pie

My granddaughter Eva picking raspberries in my garden. This stovetop pie is simpler than traditional fruit pies, but tastes "heavenly."

My granddaughter Eva picking raspberries in my garden. This stovetop pie is simpler than traditional fruit pies, but tastes “heavenly.”

About bramble berries

 

Luke 6:44-45  –  For no good tree bears bad fruit, nor again does a bad tree bear good fruit….f or figs are not gathered from thorns, nor are grapes picked from a bramble bush…”

One of the first things people notice in the Middle East is the large number of thorny plants: briers, brambles and thorn bushes. I always think of the crown of thorns when I pick bramble berries. During Bible days berries were not yet domesticated, and were really hard to pick. Think of the thorns! Berries have lots of antioxidants, and fiber, vitamin C, among other nutrients. Plus they contain a lot of water which is good for hydration.

Heavenly Raspberry Pie

An easy stovetop version of a classic fruit pie. The reader who shared the recipe (and I love when readers share their talents like this) said it was heavenly, so the name fits.

  • Baked pastry shell
  • 5 cups fresh raspberries in all: divide into two, 2 cup measures and one 1 cup measure
  • 3/4 cup sugar or bit more to taste
  • 1/2 cup cold water
  • 3 tablespoons each: fresh lemon juice and cornstarch
  • Garnish: Whipped cream

Stir together 2 cups berries, 3/4 cup sugar, water, lemon juice and cornstarch. Cook and stir over medium heat until thick and bubbly, then lower heat to a simmer and cook and stir 2 more minutes. Remove from heat and cool. Cover and refrigerate until chilled.

After chilling, fold 2 cups of remaining berries into mixture. Pour into pastry shell and chill a couple of hours or until firm. Serve with whipped cream and extra berries.

 

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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