Wednesday, September 2, 2009

Raspberries Bustin' Out All Over!

The less than good weather this summer hasn't bothered the fall raspberries one little bit! The bushes are all full of plump, delicious berries begging to be picked and made into something wonderful.

A few years ago, my bosom buddy Judy was down from Vermont during raspberry time & shared a Vermont specialty: Raspberry Pie. Never thought of making a pie out of raspberries, but one bite and I was hooked! ( And its EASY!)

So, for the uninitiated, here's Judy's Mom's recipe for Vermont Raspberry Pie.

6 cups of Raspberries
1 cup sugar
3 Tbsp cornstarch or flour
1/4 cup tapioca
Mix together gently and place in your favorite pie crust

Bake @ 400 degrees for 45 minutes or until bubbly.

That's it! A scoop of vanilla ice cream only adds to it, but this wonderful berry pie is a treat for the taste buds no matter how you eat it!


  1. That's a lovely, but simple, pie! We have yellow raspberries right now, so I may try this. Thanks!

  2. Simple, but so good! Now you've got me thinking how pretty this would be with yellow AND red raspberries! Maybe there will be some at the market this weekend!

  3. My daughter and I gobbled up a bunch of delicious raspberries during our walk yesterday! They were so yummy! :)

  4. This sounds like a perfect recipe...a few ingredients...easy sounds delicious!

  5. ooooo look at those raspberries!! and what a great simple recipe too! thanks for sharing it! yum!

  6. Sounds like some good eating is going on over there!

  7. My mother was quite pleased that you mentioned her on your blog! So glad that you shared the recipe; I hope everyone enjoys their pies!! Judy

  8. Raspberrys and tapioca ~ sounds amazing!

  9. I did this the other night with flour ( I was out of tapioca) and while it tasted very good, it never firmed up. Not wanting to waste a perfectly tasty bunch of raspberries, we had it in bowls over vanilla ice cream. Next trip to town I purchased the tapioca, made another one, and it was PERFECT!