Raspberries. Sweet, delicate berries that seem to make everything right.
By far, my favorite fruit. Our raspberry patch of golden and red berries has taken off and reached its full capacity in the area that I have dedicated for it.
I thought it was going to be enough to jam, freeze and make pies for the family. I didn’t realize how much fun it would be for the boys to run around the house every morning scouring to taste the sweetness of the ripest berries.
This year, I lined one side of my driveway with raspberries hoping that in the years to come I’ll have enough to preserve. “Boys, these are mama’s berries… hands off.”
Since the wild black raspberries are ripening in the woods, I went out with my father in law, mami and sister to forage for some berries to preserve.
It’s enjoyable to grow and forage for different varieties of raspberries as they each have their own unique flavor and sweetness. It’s nothing like eating berries that have been refrigerated and packaged.
The wild black variety are one of my favorites. There’s something exciting about them growing in the wild free for anyone adventurous enough to tackle the heat, humidity and bugs.
Sure, I could have gone out to pick raspberries at a local u-pick farm but they’re quite expensive and it takes many berries to make a few pints of jam.
So foraging we went. We were rewarded with sweet beautiful berries that went into jam and pies for the family.
With only a couple cups of black raspberries left, I decided to mix them in with a few of our own red and golden berries to make 4 mason jar pies for my family on a Sunday afternoon.
There’s nothing to it when it comes to making a raspberry pie. As long as you have local, fresh berries picked at their ripest, you can’t go wrong.
Their natural sweetness is overpowering.
I just added some local raw honey and tossed it with a bit of flour and lemon juice.
The fun part about making any type of cake or pie is decorating.
Yes, I love to decorate cakes and pies.
Hopefully, you will to.
Naturally sweetened, whole wheat, red, golden and wild black raspberry mason jar pies
This recipes makes 4, 1/4 pint mason jar pies.
- 1 recipe pie crust
- 2 cups raspberries
- 2 tbls whole wheat flour
- 1 tsp lemon juice
- 1/4 cup raw honey (Make sure your honey is not overpowering.)
1. Preheat oven to 375f.
2. In a bowl, carefully mix raspberries, honey, whole wheat flour and lemon juice.
3. Line 4, 1/4 pint mason jars with pie dough.
4. Fill the mason jars with raspberry mixture.
5. Make pie tops or cut out decorations and top your mason jar pies.
6. Place mason jar pies in a baking dish and bake at 375 for 45-50 minutes.
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