Raspberries

Storage

Preparation, uses, and tips

Nutritional Highlights

Aunt Jane's Raspberry Pie

Recipe From: Jane Esten, Walpole, NH – BSFS Member Alexandra’s “aunt-in-law,” devoted Red Sox fan and exceptional gardener

When I first started dating Jane’s nephew Scott he went on and on about this pie. July came and we went up to her place for the weekend, and I finally got to see this icon of summer, and it was indeed wonderful! But it also looked like the easiest thing to make in the world. Jane admitted as much, “I don’t want to bake in the summer! It’s hot enough in the kitchen without turning on the oven.”

TIPS: You could use frozen raspberries in a pinch, but the berries are the real star here, so it would be better to use fresh blueberries or whatever else catches your eye – strawberries, ripe peaches or nectarines. Also, if you want to be fancy, you could make your own crust and you could use whipped cream, but this is how Jane makes it.

Level of Difficulty: EASY
Prep time: preparation time: 30 minutes, refrigeration: 3-4 hours
Serves: 6 to 8

Ingredients:
2 ½ pints raspberries (i.e., the four little containers from the Farm Share, plus one more)
1 graham cracker crust -- check the baking aisle of any supermarket, Keebler makes them
2/3 of a regular sized container of Cool Whip
1 envelope of unflavored gelatin powder
3 teaspoons sugar
2 cups of water

Instructions:
1.Take Cool Whip out of the freezer – letting it thaw from the beginning of your prep time makes it easier to spread later.
2.Bring two cups of water to a boil on the stove top.
3.Wash the raspberries thoroughly, always keeping ½ pint separate –you need it for the next step
4.Once water is boiling, throw in half pint (1 cup) of raspberries and let them boil for 10 -15 minutes. You should have almost half as much liquid as you did before.
5.After the raspberry water boils down, is really red and smells delicious, pour the mixture through a sieve/strainer into a bowl to get rid of the seeds. Whisk in envelope of gelatin and 2-3 teaspoons of sugar. Let cool for 10 minutes.
NOTE: If you don’t have a whisk, use a fork and mix thoroughly. You need to make sure the gelatin dissolves completely and is evenly distributed through the liquid I prefer 2 tsp of sugar, but I don’t have a strong sweet tooth. If you taste it as you combine the ingredients, remember that there’s a lot of natural sugar in the rest of the berries and the Cool Whip is just fluffy sugar.
6.Place the 2 pints of raspberries into the pie shell and slowly pour the raspberry gelatin water over the raspberries to the top of the crust. Cover the pie evenly with about an inch of Cool Whip, make the top look pretty by running the back of a spoon over the Cool Whip in a inward spiral and stick the whole thing in the refrigerator. Resist the urge to check to see if the gelatin set every five minutes.

Alexandra Farkas is a writer and director living in Bed-Stuy. Her daughter Lily and boyfriend Scott don’t talk to her when eating raspberry pie.

Sample Recipe 1

Recipe by/from: If the recipe is from a cookbook, please list the full title and author's name: How to Cook Everything Vegetarian by Mark Bittman
If the recipe is personal, please list it as: Melissa's Kitchen, Ant Bunny - Ginger's favorite Aunt, Chef Chris Miller

Introduction: Three to five sentences about the recipe: How long have you been making this recipe?
If this is a personal/family recipe, please share a little bit about how the recipe was given to you/created.
Share why you like this recipe.
Offer a tip on how to select or source a particular ingredient (i.e., If you don't have fresh strawberries on hand, frozen will work just fine.)

Level of Difficulty: Quick & Easy, Medium, Difficult

Prep time: from start to finish, approximately how long will this recipe take to make? 1 hour

Serves: 6 to 8

Ingredients:
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