This is my dessert tonight, a slice of black raspberry pie from the bakery at Fountain Acre Foods along with a scoop of homemade ice cream. My mother-in-law bought the pie. It would not have been my first choice, I would have preferred a cream pie or one of the shoofly pies they had for sale. I’m normally not a huge raspberry fan, but this tasted good.
This is a common formulation for black raspberry pie, from an Amish woman in Ohio
2 tbsp. cornstarch
1 tsp. lemon juice
2 c. black raspberries, fresh or frozen
1/2 c. water
Mix all of the ingredients in a medium saucepan until well-blended. Cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and cool. Pour filling in an 8-inch pastry lined pie pan. Dot 1 tablespoon butter on top of filling. Cover with top crust. Bake in 425 degree oven for 35 to 40 minutes, or until crust is nicely browned.