North American Fruit Explorers mailing list at ibiblio

[Rosholdt <rosholdt@erols.com>]

I just made a black and gold raspberry pie that came out wonderfully, 
and just followed in my mother's footsteps with one exception:  I used a 
gluten free crust and used honey rather than sugar.  I got a box of 
"Perfect Gluten Free Pie crust flour" from the Health Food Store and 
made it with butter.  It was definitely not for "free form" tarts - but 
made a berry pie effectively from my frozen surfeit of raspberries.
Make the crust per the box, put first half in the pie pan.

Filling:

-4 cups of thawed berries (they do sink down when they thaw),
-"some" honey (the amount truly depends on the berries - to taste); less 
for strawberries, more for pie cherries.
-3 Tablespoons Tapioca. Mix all together, sprinkle in lemon juice if 
desired (to taste).  Make sure you like the taste - adding whatever to 
make yourself happy. Then -

-Cut up about 4 T butter into small chunks. After placing the filling in 
the crust, dot the berries with the butter.

Then roll and put the top crust on.  You will not like the result of a 
topless berry pie.  Lattices are for those using wheat flour.  This 
dough needs to be cold, rolled quickly, and placed before it gets too 
"floppy".  Reminds me of using oil for crusts.  Be sure to cut six or 
eight nice "air holes" in the top - I like diamonds.

450 F for 10 minutes, followed by 350 F for 30-40 minutes.

You will know when it's done:  Top won't be TOO brown and the berries 
will be bubbling all the way through (you'll see the crust move and the 
holes will bubble.

Good news:  If you only make one, there will be another ball of dough in 
the freezer, as the recipe makes enough for two pies!

Bon Apetit'!
Barbara Rosholdt
z7 piedmont Virginia -

and OVERRUN with berries.  Yum.