Raspberry Pie

One of my favorite things about our new home is the raspberry bush in the front yard. The raspberries are delicious! And let me tell you, that plant is doing work! We have had an abundance of raspberries all summer long! I picked 4 cups the other day and decided to make my first raspberry pie. 

Ingredients:

• Pillsbury refrigerated pie crust
• 1/3 cup all purpose flour
• 4 1/2 cups raspberries
• 1 1/4 cups sugar, more to taste
• Freshly squeezed juice of 1/2 lemon
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees
2. Slowly unroll the pie crust and fit into an 11-inch pie plate. 
3. Combine the raspberries, flour, sugar, and lemon juice in a large bowl. Toss gently so you don't     break the raspberries. Spoon into the pie shell and dot the mixture with the butter pieces.
4. In a small bowl combine egg and heavy cream, whisking lightly. Set aside.
5. Slowly unroll the remaining dough and cut into 1-inch strips. Weave strips together over filling, and place an extra few strips along the edge where the bottom curst joins the top crust. Press this strip with a fork to seal. **okay, so I got a little lazy and kinda gave up with the weaving. Whatever.** Brush pastry dough with egg glaze and sprinkle sugar on top. 
6. Bake for 1 1/4 to 1 1/2 hours or until the pie is golden brown. 

Pies are truly the easiest desserts to make! I promise there is no way you can mess this up. Steven and I loved it and I hope to make another one soon (that is if we can keep Huckleberry away long enough to get 4 more cups of raspberries. Who would have thought he'd love fruit so much).

Hope you have a great day!