Settling back in after our week of camping – we had a wonderful time, with lots of hiking, swimming, sightseeing and farm stand hopping! On the last day, Russ and the kids and I went raspberry and blueberry picking.
We picked 6 pounds of raspberries and 8 pounds of blueberries. So, for my contribution to Sunday family dinner at the lake yesterday, I made a raspberry pie and a berry tart
Berry Tart
1/2 c butter
1/4 c oatmeal
1 c flour
8 oz cream cheese
1 t almond extract
2 T sugar
Blueberries, raspberries, or other fruit of choice – sliced peaches, halved or slices strawberries, blackberries, etc.
Combine butter, oatmeal and flour to form crust, then press into the bottom and up the sides of a 9 inch pie plate. Bake at 375 for 15-18 minutes. Beat together the cream cheese, almond extract and sugar and spread over cooled crust. Arrange fruit on top as desired and chill before serving.
Raspberry Pie
Pastry for double crust pie
6 c raspberries
3/4 – 1 c sugar
1/3 c flour
Milk and sugar, optional
Line 9 inch pie plate with bottom crust, Combine raspberries, sugar and flour and pour into crust, top with top crust, either a lattice crust or a regular top crust work, just poke holes in the top if using a solid top crust. Brush crust with milk and sprinkle with sugar if desired. Bake at 375 for 45-55 minutes, covering with foil if crust becomes too brown.
