Black Raspberries remind me of summer … summer in Vermont where I grew up. If I close my eyes I can see the fields and feel the grass on my bare feet and smell summer



  • any store-bought Pie Crust should do just fine. It should come with 2 crusts (one for bottom and one for top)
  • 6 cups of Black Raspberries, rinsed
  • ¼ teaspoon Salt
  • ¼ cup Brown Sugar, plus a little extra to sprinkle on top of pie
  • ? cup Granulated Sugar
  • ¼ cup all-Purpose Flour
  • ¼ teaspoon Cinnamon
  • 2 teaspoons Butter
  • 1 Egg White

    1. Preheat oven to 425º F (219º C).
    2. Place bottom pie crust on greased 9-inch pie dish.
    3. Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl.
    4. Pour filling onto the pie crust.
    5. Break up little pieces of butter and place on top of filling.
    6. Top with pie crust. Fold edges back and below bottom crust so that the filling doesn’t pour out during the baking process.
    7. Make two small cuts to form an “X” right in the middle of the top crust to let steam out during the baking process.
    8. Mix the egg white with 1 tablespoon of water and brush on to the top of the pie.
    9. Sprinkle a little brown sugar over the pie and put it in the oven for 35 minutes. Serve with vanilla ice-cream if you like 🙂
    recipe adapted >>>>>  here