Fall raspberries

Credit: iStock / tomazl

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.