Parton Family Black Raspberry Pie
- Ready In:
- Preheat oven to 450 degrees F.
- Place one of the unbaked pie shells in a lightly oiled pie plate.
- In a small bowl combine the sugar, flour, and salt.
- In a large bowl, gently toss the raspberries with orange juice and the sugar/flour/salt mix. Black raspberries are fragile, so be careful or you’ll break them up.
- Place the pie filling in the unbaked pie shell in the pie plate, heaping them in the center. Put the top crust on, fold the edges under, and crimp them with your fingers or a fork to seal the edges. Prick the top crust to let some of the heat and juices escape – it’s fun to do this in a decorative way!
- Bake at 450 degrees F for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes until done.
- Sweep the top of the crust with milk and sprinkle with the granulated sugar. In the beginning of the cookbook, Willadeene says “Sweeping the top of rolls or biscuits with milk or butter means brushing the top with these ingredients.”.
- Note: one of the great things about simple recipes is that you can easily experiment with them. You could put things like dots of butter and cinnamon in this pie, for instance. Have fun! :).
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RECIPE SUBMITTED BY
I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :) I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot. My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.