I’m prowling our farmers market these days for black raspberries. Because you never know. Every black raspberry growing season is maddeningly short. But worse, each year the season is maddeningly unpredictable. If I skip one Tuesday or one Friday (the days our farmers market is open for business) in June, I might miss the season. That’s it. Over til next year.
The reason this is so critical is that one of the greatest pies of all time is Sour Cream Raspberry Pie.
Some years I have gotten my pie crust all ready and then lit out for market at 6:40 a.m.*, thinking I’ll bake the pie as soon as I get home and before I go to work. Only to find out that the stand-holders had the berries last week and that they’re all over for the season.
*(This is the perfect time to go to market because: 1.) There’s barely any traffic on the streets; 2.) The best parking spaces are open; 3.) All the market goodies have just been put out; 4.) The people who bring shopping carts and think nothing of driving them over your feet seem to still be home in bed.)
Downright disappointing. And embarrassing since I’d invited our kids to come and share the pie.
I feel I owe this to them. They were the ones who first associated bare feet with raspberry pie. “Mom, may we go barefoot?” And two beats later, “Mom, when will you be making Sour Cream Raspberry Pie?” And so I was reminded to tear off to market.
When the kids made their summer plans as they got older, they would make sure they were home for the summer’s Raspberry Pie. Seriously.
And this has nothing to do with my pie-baking prowess. It has everything to do with the pure wonder of black raspberries. Fresh, natural, black raspberries. With thanks, too, to our staff member, Esther, who many years ago offered this extraordinary recipe for our first cookbook.
The simplicity of this pie is unmatched. So few ingredients and such little prep.
The flavor of this pie can’t be adequately expressed.
And those two facts are absolutely related to each other. Because you add so little to the fruit, the berries sing a lovely solo.
Sour Cream Raspberry Pie
from From Amish and Mennonite Kitchens, page 213
Makes 1 9” pie
Prep Time: 10 minutes
Baking Time: 30-40 minutes
2 Tbsp. flour
1 quart raspberries
1 cup sour cream
2-3 Tbsp. sugar
9” unbaked pie crust
1. Sprinkle flour on bottom of unbaked pie crust.
2. Fill with raspberries.
3. Mix sour cream until soft and liquidy. Drop dollops over top of raspberries. Spread gently until berries are covered.
4. Sprinkle with sugar.
5. Bake at 375 degrees for 30-40 minutes until golden and bubbly.
1. You can use black or red raspberries.
2. You can use a mixture of red raspberries and blueberries for a 4th of July feast.