The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Sharing another pie recipe…

Blaise Doubman

My Grandma Barbra made the best pies around, aside from my Great Grandma Flora, and this pie is one that they were both known for. I remember being about 12 years old and first learning the art of the black raspberry pie with my Grandma Barbra. Before we dive in further, let me share with you a couple of secrets. Number one, I am not a fan of black raspberries. I think they have too many seeds and whenever I eat this pie, all I can taste is the crunch of the seeds. But I do know there are people who love it, probably more than those who do not. Secret number two, the crust of this recipe can be store bought or homemade. As long as you sprinkle the top with a mixture of brown sugar and Turbinado sugar, people will not be able to tell much difference because of the flavor profiles of the filling matched with the sugar crust.

I have, a couple of different times, tried this recipe but made an actual sugar cookie dough and “dolloped” it along the top of the filling, making a cobbler of some kind. It was pretty good and really rich, but it did not really hold up with my taste testers in terms of what they wanted out of a more traditional black raspberry pie. So, the recipe I am sharing here is simply for the filling. You can use whatever pie crust recipe you desire, no judging here. You could even, if you wanted, divide this filling recipe into several little “mini” pies, or double the recipe and made a “slab pie”, but be sure to double your crust recipe as well. With pies, there are so many different forms and functions that really the sky is the limit. If you make and enjoy this recipe, please take a picture and send it to me through my website. I would love to hear from you!

Black Raspberry Pie

This pie can be kept, covered and chilled in the refrigerator, for up to a week. Eat cold or slightly warmed up.

6 cups black raspberries, fresh or frozen, rinsed
1/3 cup white granulated sugar
1/4 cup light brown sugar, packed, plus more for sprinkling
1/4 cup white all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 stick (4 oz.) unsalted butter, cubed
1 large egg mixed with 1 tablespoon water for egg wash
Turbinado sugar for sprinkling

Start by preheating your oven to 425 degrees F.

Prepare your pie crust.

Place the bottom crust into a greased 9-inch pie plate. I always use a glass pie plate.

In a large bowl combine the prepared black raspberries, white granulated sugar, light brown sugar, white all-purpose flour, cornstarch, salt and ground cinnamon. Toss together well.

Pour this mixture into the prepared pie crust.

Scatter the cubed unsalted butter all over the top. Place on the other pie crust, trim and crimp the edges. With a sharp knife, cut an “X” in the middle of the pie to allow steam to escape.

Brush the egg wash onto the pie using a pastry brush.

Sprinkle the top with brown sugar and Turbinado sugar.

Place the pie on a baking sheet lined with parchment paper to catch any drips.

Place in preheated oven for 36 minutes.

Once baked, remove and allow to cool completely at room temperature before serving.

Ask and Answer: Several people wrote to me about my recipe for butterscotch pie and said that they too had similar recipes,but the ease of mine was a recipe they could not wait to try. The meringue on top is essential to me, however, you can leave it off, if you desire. To prevent your meringue from “crying”, make sure it is at room temperature before chilling.