On Saturday we went picking berries at a local farm. We picked red raspberries, black raspberries, blueberries, and sweet cherries. The kids had a blast; I think Abigail ate more blueberries than she put in the bucket.
Of course their favorite part was eating ice-cream after we were finished picking the fruit, ok it was my favorite part too.
Michael made several delicious pies with the fruit we picked, a cherry crumb pie, a colonial style mixed berry, and a raspberry custard.
2 cups all-purpose flour
½ cup toasted slivered or sliced almonds
1 teaspoon salt
1 tablespoon granulated white sugar
1 cup (2 sticks) unsalted butter, frozen, and cut into 1 inch pieces
1/4 to 1/2 cup ice water
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups heavy cream
1/4 teaspoon ground cinnamon
2 cup fresh raspberries
In a food processor, place the flour, salt, almonds, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and allow the gluten in the flour to relax.
While the pastry is chilling, line two baking sheets with parchment paper. Once the pastry has chilled sufficiently, remove the two disks of pastry from the refrigerator and divide each disk into four equal portions (you will have eight portions altogether). On a lightly floured surface, roll each portion of pastry into a 7 inch circle. Place the eight pastry circles (four on each sheet) onto the prepared baking sheets and cover with plastic wrap. Place the covered baking sheets in the refrigerator to firm the pastry while you prepare the filling.
In a large bowl, combine the eggs, sugar, cinnamon, and vanilla. Slowly add the cream being careful not to incorporate too much air. Add the raspberries to the unbaked pie shell and then pour custard over top. Bake for 30 to 35 minutes in a 400 degree oven, or until a knife inserted near center comes out clean. Cool on rack.