The neighborhood I grew up in was considered semi-rural, back in the day. We didn't have sidewalks or street lamps. Lot sizes were an acre or larger and the land behind the houses was forest that eventually ran into some farm land. We lived on a hill (which was perfect for sled riding) and at the bottom of the hill there was a creek (which was a fun obstical to try to avoid while sledding). The creek ran under the street through a culvert and then finally emptied into a lake. Also along this side of the road were black raspberry brambles, wild roses, Weeping Willow trees, wildflowers, and all sorts of wildlife.
Summertime exposed the beauty that lived across the street, and it was gorgeous. Those wild roses smelled like no other rose I have whiffed since. The Weeping Willow trees were huge and whimsical with their drooping tendrils. And the black raspberry brambles were always bent to the ground with fruit that tasted like heaven. Wild summer happiness grew around us, but especially across the street.
Riding our bikes up and down the road, or walking the street barefoot, popping tar bubbles with our toes, we would always be on the look out for a black raspberry snack provided by nature. Sometimes we'd have a feeding frenzy on those delectable morsels. Other times we'd just make a quick stop to snag a small handful and be on our way to go build a fort. And then there were times Mimi would send my sister and I out with brown paper lunch bags to collect as many berries as we could find.
Last weekend, the kids, The Husband, Mimi, and I went to a local farm to pick raspberries (the black raspberries aren't quite ready for harvesting yet). The tidy rows of raspberry brambles were brimming with fruit. The kids picked, sampled, and ran around like monkeys on the hunt for perfect fruit. It was wonderful and reminiscent of those hot summer days of my youth. Though the secenery was different, the feeling was the same - wild summer happiness.
Here's our recipe:
Raspberries are perfect for this delicious custard pie. However, peaches, strawberries, cherries, apricots, blueberries….or black raspberries, would be just as wonderful and delicious. Try your favorite or try them all - you won't be sorry!
Raspberry Custard Pie
2 C raspberries
1 C heavy cream
1/4 C granulated sugar
1/2 C flour
1/8 t salt
1 t vanilla
1 t Chambord, optional
Preheat oven to 325℉. Generously butter a 9" pie pan.
In a medium mixing bowl, whisk together your eggs and heavy cream. Add in your granulated sugar, flour, salt, vanilla, and Chambord. Continue to whisk until all lumps are removed.
Evenly place your raspberries on the bottom of your greased pie pan. Gently pour your custard batter over your raspberries. Place your pie pan onto a cookie sheet (to prevent any possible spillage) and then into the oven.
Bake your custard pie for 60-75 minutes, or until custard is firm to touch. Allow custard pie to mostly cool, slice, dust with powdered sugar, and enjoy!!