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Fall raspberries are even tastier than the summer crop!
It’s a wonderful feeling to be harvesting plump juicy raspberries in September and October. These “Heritage” ever-bearing raspberries produce a great crop of sweet summer fruit, but the fall crop is even better! So you can imagine how full the freezer is with raspberries for winter enjoyment.
Recipe: Raspberry Meringue Custard Pie
½ cup softened butter, cut into chunks 1 cup unbleached white flour 1 tbsp. brown sugar
With fingers, crumble the butter, brown sugar and flour, and press it into the sides of a 9“ pie pan. Bake at 350°F for 10 minutes.
4 egg yolks 1 cup sugar 2 tbsp. + 1 tsp. flour ½ cup whipping cream 1 tsp. vanilla 4 cups raspberries
Beat the yolks, sugar, flour, cream and vanilla to form a smooth custard. Gently stir in the raspberries and then pour into the baked crust. Bake 40 minutes or until the custard is set.
4 egg whites 1/8 tsp. cream of tartar 1/3 cup sugar
Beat the egg whites and sugar until it stands in soft peaks. Cover the pie with the meringue using a spatula. Continue to bake until the meringue is nicely browned.