I don’t want to get ahead of myself but it’s actually warm here on our Vermont hilltop. We planted flowerpots and herbs this weekend, and if it hadn’t rained (again!) we’d have had dinner on the deck. Just last week it snowed. Hard to believe. I love visiting our local farm stands for whatever’s fresh. It’s no secret I love wild blueberries. So does Emma Sharpe, my FBI art crimes expert in my Sharpe and Donovan series. Raspberries are right up there. We especially love them when they’re in season here in northern New England. Won’t be long now!
In case you’ve missed it, here’s the recipe for our favorite fresh raspberry pie. It’s soooooo good.
Bake a one-crust pie shell using recipe of your choice.
Wash and let dry 1 qt. of fresh raspberries. Simmer together 2/3 cup water and 1 cup of the berries for about 3 minutes. Blend 1 c. sugar and 3 Tbsp. cornstarch with 1/3 cup of water and added to the boiling berries and water. Stirring constantly, boil for one minute and then let cool.
Spread cooled pie shell with cream cheese (about 1/2 cup) and add the fresh uncooked berries (about 3 cups). Pour cooked mixture onto berries. Refrigerate pie for about 2 hours, until firm.
Serve with whipped cream (we use unsweetened cream with a touch of vanilla) or vanilla ice cream.