Raspberries!

The raspberries are coming. It took me almost a week to save enough to make my first baked raspberry pie. It's still pretty much every other day picking but in about a week I should be picking daily. It looks like I may have a better crop this year than last. It's a toss up between the raspberries and rhubarb as to my favorite baked treat! I'm thankful to have both growing in my yard!
I'll post my "re-vamped" Raspberry Pie recipe. Taste of Home magazine "tweaked" the one Emily sent them and I have to say, I think they even made it better! (or it could be that the first raspberry pie of the year is always the best!)

Fresh Raspberry Pie

2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, beaten
3 tablespoons cold water
1 tablespoon white vinegar

FILLING:
1 1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter

TOPPING:
1 tablespoon milk
1 tablespoon sugar

In a large bowl, combine the flour, sugar and salt, cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other, wrap each in plastic wrap. Refrigerate for 30 minutes until easy to handle. (I don't do this....refrigerate.)

Meanwhile, in another large bowl, combine the sugar, tapioca, conrnstarch and raspberrries; let stand for 15 minutes. (I also don't wait on this. I just combine and then dump in crust.)

Roll out larger ball of dough and put in 9-inch pie pan. Add raspberry filling and dot with butter. Roll out remaining ball of dough and place over filling. Trim, seal and flute edges. Cut slits in top and brush with milk; sprinkle with sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.