Raspberry time!

If you love raspberries and have an abundance of them, here is Carol's delicious pie recipe.

Either buy or make your own pie crust
Fill pie crust 2/3 full of raspberries
Beat 2 eggs, 2/3 c.sugar, 1/2 c. milk
Pour over raspberries and sprinkle with cinnamon
Bake until custard is firm, approximately 40 min.


When freezing your freshly picked raspberries, don't wash them first. I spread them out on a tray or cookie sheet in a single layer, making sure there are no bad ones or "uninvited guests". Place in the freezer for a few hours until solid then transfer to labeled containers or freezer bags. I like containers best because raspberries tend to be fragile. Easy as pie!