Up until I was in my 20’s, my feelings towards pie could be best described as contempt… No frosting, no sprinkles, no colourful eye candy! And you call yourself a dessert! Ha!… I was a cake girl through and through… I don’t know what changed. Perhaps it’s a coming of age thing, or maybe I came to appreciate the skill after trying my own hand at it. Whatever it was, I finally made peace with pie.
These days, pie makes me nostalgic for simpler days, days beyond my memory. A time of country fairs, hay rides, and barn dances. A time before cable, and computers, and cell phones. A time when a family came together at mealtime. A time when we knew our neighbours, chatted over fences while hanging our laundry to dry, and welcomed new families with homemade pie… It’s strange to miss something you never knew, but these are the things I think about… reminisce about, as I roll my dough and flute my edges.
4 cups Fresh Strawberries, hulled and quartered
2 cups Fresh Raspberries
1 cup Sugar
3 tbsp Potato Starch
1/2 tsp Vanilla Extract
1/8 tsp Salt
Pie Crust (enough for a double crust pie)
Toss the raspberries and quartered strawberries together. Add the sugar, starch, vanilla, and salt. Gently toss until mixed. Let sit for 30 – 60 minutes (stirring once or twice) to allow the juices to come out of the berries.
Drain the berry juice mixture into a pot, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour mixture back into the berries and gently stir to coat.
Spoon the berry filling into a dough lined pan, and cover with a second rolled out dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape… Instead of cutting slits, I cut heart shaped holes using a small cookie cutter.
Place in a preheated 350°F oven, and bake for 50 – 60 minutes, until filling is bubbly.
Let pie cool on a wire rack for at least 1 hour before serving (to allow the filling to set).