One of the best things about living in Elkhart County are the Amish and Mennonite entrepreneurs. My neighbors sell eggs, vegetables, fruit, quilts, vitamins, bread, home baked food, dried noodles, handmade furniture and flowers from their homes.
Saturday, Mrs. Weaver had one last pint of red raspberries. I had already gathered two cups of black raspberries from the wild bushes in our woods and put them in my freezer last summer. It was so dry this year there were NO wild berries to be found. With the red raspberries from the vegetable stand I had “just enough” berries.
Red & Black Raspberry Pie
4 cups fresh berries
1 cup or more sugar (you will need more)
¼ cup flour
2 teaspoons tapioca
1 tablespoon lemon juice
pinch of salt
2 tablespoons butter
Mix all of the ingredients except for the berries & butter.
Sprinkle sugar and flour mixture over berries and stir gently. Let stand for 15 minutes. Preheat oven to 450 degrees. Turn the fruit into a pie shell. Dot with butter. Cover the pie with top crust. Prick holes and design in crust. Bake the pie at 450 for 10 minutes. Reduce the heat to 350. Bake an additional 35 to 40 minutes or until the pie is golden brown.