Fresh Raspberry Pie

This is based on a one-time childhood experience of having a rare all-raspberry pie. It stayed with me forever and for the majority of the population who have never tried one, please do. Use whatever pie crust you like but I included an east recipe for one.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pie

Ingredients

• CRUST

• 2  cups whole wheat pastry flour
• 1⁄2 cup  corn oil
• 1⁄3-1⁄2 cup  apple juice
• 1⁄2 teaspoon salt

• FILLING

• 6  cups raspberries (3 pints)
• 1 1⁄2 cups sugar or 1⁄2 cup  agave nectar or 1 3⁄4 cups  brown rice syrup
• 4  tablespoons tapioca flour
• 1⁄4 teaspoon cinnamon (optional)

Directions

1. Preheat oven to 350.
2. FILLING:
3. Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.
4. CRUST:
5. Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
6. Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.