Hello! For reasons I have no control over, I have been commissioned to bake raspberry pie. Yes, in December, in the Northern Hemisphere.
Now, I was considering making a raspberries-suspended-in-custard pie (such as the tempting recipe for Raspberry Swamp Pie on this website) but I'd like this to be immediately recognizable as a sort of classic fruit-filled pie.
However, I'm reluctant to just stuff a pie crust full of frozen raspberries, or to pay for a lot of out-of-season fresh berries. I'm thinking of maybe a chocolate or cream cheese layer, with plenty of raspberry filling on top to virtuously signal its identity? Does anyone have any creative ideas?
Aaand... no. This isn't for Thanksgiving (and thank goodness for that!)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)