Have you ever heard of black raspberries? How is it that I never heard of them prior to this summer?! I don’t ever remember them growing up in California. Well, I went to my local farmer’s market recently and saw these little purple things that seemed a lot like raspberries but tasted completely different. The flavor was much more intense and bright–definitely a bit seedier than the red variety, but I think that adds to its more wild quality. Interestingly, black raspberries (aka blackcaps) were used for their dye to mark USDA meats. Natural food dyes scream antioxidant richness. In fact, these wonderful berries are very high in anthocyanins, an antioxidant that gives plants and fruits their beautiful colors. With about 3 times the antioxidant level of blueberries, black raspberries are very beneficial to your health by combating harmful free radicals.
I never actually understood the amount of love that red raspberries got from everyone because frankly, they taste dilute to me. Am I the only one? Don’t get me wrong–give me a bucket-full and they’ll be all up in my belly in no time. I’ve never met a fruit that rubbed me the wrong way. It’s just that I love the tart, big flavor of the black raspberry. But if you like your red raspberries, and you mind any seediness in your berries, then by all means, follow your tastebuds. All I know is that after having a taste at the farmer’s market and buying a carton to take home with me–only to eat them all before I even got home–my tastebuds so politely said, “more, please.” I wanted to go pick them myself, because if there’s fruit to be picked, rest assured I am there like a moth to a flame. No, really, a moth to a flame.
Well, as per usual when I go fruit picking, I ended up with a ton of these lovely berries and my husband wanted to bake a pie with all the extras. Let me tell you, this pie is so delicious and truly showcases the fruit, front and center. Whether you’re baking black raspberry pie, blueberry pie, blackberry pie, or any other berry pie, this is still the case. It’s super easy but tastes like you’ve spent all day on it.
Just FYI, I don’t like adding any corn starch, pectin, or tapioca to thicken my pies. I just add a bit of flour to the fruit mixture and find that in addition to the natural fruit pectin that’s released in the cooking process, this is more than enough to keep the pie together once it cools. That being said, I can’t wait more than 10 minutes for a pie to cool down before I’m all over it. Oh, and another thing–don’t you hate it when you get a slice of pie somewhere and the filling is all gelatinous? After all, it is a fruit pie, not a jiggly jelly pie.
- Any store-bought Pie Crust should do just fine. It should come with 2 crusts (one for bottom and one for top)
- 6 cups of Black Raspberries, rinsed
- ¼ teaspoon Salt
- ¼ cup Brown Sugar, plus a little extra to sprinkle on top of pie
- ⅓ cup Granulated Sugar
- ¼ cup All-Purpose Flour
- ¼ teaspoon Cinnamon
- 2 teaspoons Butter
- 1 Egg White
- Preheat oven to 425º F (219º C).
- Place bottom pie crust on greased 9-inch pie dish.
- Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl.
- Pour filling onto the pie crust.
- Break up little pieces of butter and place on top of filling.
- Top with pie crust. Fold edges back and below bottom crust so that the filling doesn’t pour out during the baking process.
- Make two small cuts to form an "X" right in the middle of the top crust to let steam out during the baking process.
- Mix the egg white with 1 tablespoon of water and brush on to the top of the pie.
- Sprinkle a little brown sugar over the pie and put it in the oven for 35 minutes. Serve with vanilla ice-cream if you like 🙂
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