easy summer raspberry pie

ah, an alabama summer pie this was - just as i went outside to photograph it, the thunderstorms rolled in. i like to think that it makes the pie look moody.

on world baking day a week or so ago, i was craving to make something pretty. you bakers/cooks/food people know how that feels - sometimes it isn't the taste, but the visual experience, you crave. i wanted something sugary, bubbly and bright in my kitchen, so a pie with fresh raspberries is the first thing i thought of.

i kind of threw this pie together with what i had. it's definitely on the tart side, so if you like a sweeter pie, add more sugar to taste or cut back on the orange juice. this pie is ooey, gooey, sweet and delicious! perfect for an (already messy) bbq or a weekend baking project.

easy summer raspberry pie

makes 1 9-inch pie.

• 1-2 pie crusts, pre-made or homemade (additional crust for topping optional)
• 1 egg, whisked
• 2 1/2 cups fresh raspberries
• 4-5 tablespoons corn syrup
• 1/2 cup sugar
• 1/4ish (little less) cup orange juice
• 1 teaspoon vanilla

preheat your oven to 350 degrees. in a bowl, combine raspberries, corn syrup, sugar, oj and vanilla. mix together. assemble your pie crust in a 9-inch pan, and use a fork to make indentions in the bottom of the crust. scoop the mixture into the crust.

you can bake the pie this way, OR use another pie crust to slice thick, long shapes to make a lattice design. you can also use a cookie cutter to create different shapes to top the pie with. if you're using pie crust on top, whisk 1 egg and then brush on crust before baking to help crust brown. sprinkle top with sugar.

serve alone or with vanilla ice cream. enjoy!