Monday, September 3, 2012

Raspberry Pie & A Winter Seed Giveaway


Between work, Jeremy, and the five million side projects I have going on at any given point in time, sometimes weeks end up going by before I make the time to hang out with my girlfriends. My friend Alana and I were talking about this a few weeks back and decided to do a ladies' gathering once a month. We all signed up to host it one month out of the year, but since there aren't twelve of us there were some empty months, including this one. So, I suggested we go raspberry picking, and a-raspberry picking did we go! We drove up to Oak Glen, a beautiful and scenic community that is filled with field after field of apple orchards which they harvest in the fall, but in the late summer they have small crops of various fruits for u-picking, including raspberries. Before the picking we had lunch at one of my favorite restaurants, ever. It is called the Hawk's Head Public House and it is a colonial-themed restaurant where the waiters dress like it's 1782 and all the food is made from scratch and completely amazing. For a simultaneous founding fathers and foodie nerd like myself, it's pretty much the best place to eat ever (niche geekdom forever!!!). Afterwards, we went to Snow Line Orchards and filled up 3 pints each of fresh raspberries, then after exhausting ourselves having labored in the fruit fields for a full 50 minutes, we munched on a bag of their tasty apple cider mini-doughnuts and inhaled their homemade apple cider under the shade of a large oak tree. For our final pit stop we pulled into Mom's Country Orchards, which is my absolute favorite jam shop in the world. They have almost every kind of seasonal jam, jelly, or preserve you can think of, and they're all home made. So, of course, I left with 16 ounces of fresh Tangelo Marmalade (so zippy and light for a jelly!). The next morning I set about making a raspberry pie and came out with this little number. Sweet, fresh, with a slight tang from the lemon juice & zest, and warm and cinnamon-y. Just the way a summer pie should taste.




Also, since fall is nearly upon us, I am having another seed giveaway! Yes, I ordered many different winter seeds and once again my eyes are bigger than my yard, so either I share the wealth or let the tiny seeds wither away in my desk drawer, which would just be sad. I will be giving away about 5 of all of the following plant seeds:

  • Green Broccoli
  • Early Purple Sprouting Broccoli
  • Catskill Brussels Sprouts
  • Bloomsdale Longstanding Spinach
  • Glory of Enkhuizen Cabbage
  • Red Leaf Lettuce
  • Kale
  • Bush Buttercup Squash
  • White Acorn Squash
  • Long of Naples Squash
  • Queensland Blue Squash
  • Baby Blue Hubbard Squash
  • Delicata Squash
  • Shishigatani Squash
  • Butternut Rogosa Violina Gioia Squash
  • Seminole Pumpkin
  • Beet (mix of varieties)
  • Atomic Red Carrot


To enter the giveaway, leave a comment below about your favorite vegetable-based fall or winter dish. For extra entries, you can:


If you already do any of those things, just leave a separate comment on this post saying you do. The deadline for entries is 11:59 pm PST September 9th, and the winner will be announced September 10th. Only open to United States or Canadian residents.



Ingredients:

Raspberry Filling

2 Pints Raspberries
6 Tablespoons Corn Starch
1 Cup Sugar
2 Tablespoons Honey
1 Tablespoon Chopped Fresh Basil
2 Teaspoons Lemon Juice
1 Teaspoon Grated Lemon Zest
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves


Flakey Cinnamon Crust

2 Cups Flour
1 Cup Butter, very cold
6-8 Tablespoons of Ice Water
2 Teaspoons Sugar
1/2 Teaspoon Salt
3/4 Teaspoon Cinnamon


First, make the crust. Mix together all of the dry ingredients in a large bowl. Cut the butter into pea-sized pieces over the bowl, or pulse together using a food processor. Add the ice water, a tablespoon at a time, mixing with a wooden spoon rather than your hand to help keep the dough cool, until fairly well mixed (it's okay if there's still some small blobs of butter). Grab a handful of the dry crumbly dough mixture and squeeze. If it holds together you don't need to add anymore water. Roll out into two circles 1 cm thick onto a well-greased and well-floured surface, then cover and refrigerate them.


Preheat the oven to 350 degrees Fahrenheit. To make the filling, simply mix together all of the ingredients in a large bowl, crushing the raspberries with the end of your wooden spoon, until well blended. Grease and lightly flour a 9-inch pan with about a 2-inch height. Place one of the dough circles in the pan, pressing the crust into the bottom of the pan. Pour in the filling, then place the second dough circle on top of the pie. Press the crust together with your thumb around the edges of the pan, then trim off any extra dough hanging off the sides with a sharp knife.


Cut several slits in the center of the top layer of pie crust to allow any air inside the pie to escape while it's cooking. Place in the oven and bake for 50 minutes to 1 hour. If the crust begins to brown too quickly, remove the pie from the oven, cover the crust in tin foil, and place it back in the oven. Allow to cool to room temperature until serving.







73 comments:

  1. That pie looks amazing and it's awesome you picked the berries with friends. That's a great idea to meet up once a month. It can be so hard to get together with friends in LA when everyone lives in different areas. On the giveaway note, we have garden plots at our new apartment so I hope I win! I subscribe to your blog on Blogger.

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  2. and instagram too! I don't have a Facebook right now though. Fingers are crossed!

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  3. What a beautiful pie. :) My favorite winter dish is Spicy Butternut Squash Soup.

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  4. I like any kind of curried winter squash recipe..

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  5. Hi Eva!

    I just started following you on Twitter!

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  6. Hi Eva!

    I just started following you on Instagram! Delish pictures!

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  7. I just 'liked' your page on Facebook

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  8. I am now following you on Pinterest.

    In the winter I love to saute onion, garlic, cubed squash, and canned diced tomatoes together. It is a delicious stew that lasts in my fridge for the whole week. I eat it over a mix of brown rice and lentils that I also make to last the entire week. With plain yogurt on the side. Delicious, filling and healthy!

    Your blog is great! Keep up the good work.

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  9. I would have to say anything with pumpkin :) Pumpkin pie!!

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  10. butternut squash soup!

    blueblanket@hotmail.com

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  11. Hmmmm, I'd have to say my favorite dish in the colder weather would be cauliflower soup (usually made from the Moosewood cookbooks). It's so warm and filling and the cauliflower takes on the same consistency as potato but is less heavy.

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  12. also I follow you on Twitter (@thecuratorblog)

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  13. oh my gosh, and Instagram too (@dervlakelly). Now I feel like a stalker.

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  14. Sweet potato or squash gnocchi with a browned butter-sage sauce.

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  15. Following "My Dream Garden" board on Pinterest.

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  16. I am following your website via RSS :)

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  17. I am following you on twitter / theartofseed

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  18. Following you on Pinterest too :) ToesandTomatoes

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  19. I am having a very hard time understanding why on earth you would cook such perfect looking raspberries. But then, I'm a raspberry purist. The filling looks very intriguing however, so I may visit your crazy baked raspberry land a little later on when summer has actually come to NZ and given us rubies on the bushes.

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  20. I am new to your blog and I must say that I am in love with your photography, especially this series of photos- breathtaking! I love your tradition of a girls night/day/activity once a month- great idea :)

    My favorite fall inspired dish would be anything that includes winter squash roasted or arugula!

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  21. I love reading your blog; this raspberry recipe is perfectly timied - my second go round of raspberries will be ready this week...what a great treat to bring over to my daughter and her family. I have a first year wonderful garden at my little retirement bungalow - I would be to the moon if I won the seed give-away.
    Kristin

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  22. I have "liked" your Facebook page...and I really do like your page! as well as your blog
    Kristin

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  23. I follow you now on twitter and I realized that I failed to include my favorite winter vegetable food...it is without a doubt a soup made with any of the winter squashes...and a dish like cannelloni except I use kale instead of noodles....fill with Ricotta mixed with eggs, garlic and herbs...and topped with a luscious tomato sauce...bake in ramekins...two "cannelloni" to a ramekin and serve with a lovely winter greens salad....nummy
    Kristin

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  24. I love roasted sweet potato wedges with rosemary!

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  25. I subscribe via Google Reader.

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  26. I follow you on Twitter (@something_else)

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  27. I like just plain oven roasting a variety of veggies and potatoes with some olive oil and the dry french onion soup mix on the veggies.

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  28. love your photos, that pie looks delish!

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  29. I was thinking about seeds today! It's time to start some seedlings :)
    I love a nice vegetable soup, with all the veggies I can get from my garden and some help from the store ;)
    Also I love Swiss Chard fritters.

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  30. I follow you on Facebook already.

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  31. I subscribe via Google Reader with email monse.celesia@gmail.com

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  32. I love brussels sprouts, with apples and onions cooked in butter.

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  33. Oh, and I follow you on Pinterest. :]

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  34. My favorite is squash pie. Not pumpkin - gotta be squash.

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  35. This pie looks fantastic. Such lovely shots too! As for my fall favorite, I'm a sucker squashes.

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  36. I love a squash casserole and I make a mean chocolate zucchini bread:)

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  37. For me, spending time with ladies is very important too...and doing a relaxing activity such as gardening or berry picking with girlfriends is so rewarding! Your photographs are lovely and your pie looks so fresh and appealing! Have a great weekend!

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  38. Curry sweet potato soup!

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  39. I also liked your facebook page!

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  40. My favorite fall food to cook with is sweet potato :)

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  41. Hi ~ I'm a pinterest follower ~ Your pie looks delish! I also love your photography ~ so rustic looking:) I make a LOT of pies ... mostly for our suicide awareness programs. We always have a huge pie auction ~ and I'm really anxious to try out your recipe. I've never had a raspberry pie with honey and basil.

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  42. I Subscribe to Adventures In Cooking RSS Posts via google reader
    mermont84 at yahoo.com

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  43. oops I forgot to post my favorite vegetable-based fall or winter dish - its spaghetti squash with eggplant and sausage!
    mermont84 at yahoo.com

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  44. I follow you on twitter @mermont84

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  45. I also liked your facebook page!
    mermont84 at yahoo.com

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  46. I follow you on pinterest
    mermont84 at yahoo.com

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  47. Beautiful photos and recipe! Thanks for sharing.

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  48. It looks OMG,can I use frozen raspberries?thanks!!

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    Replies
    1. Yes, you can use frozen raspberries, just don't allow them to thaw out too much before using otherwise the texture will change.

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    2. awesome,the pics (and the smell....) of this pie have been following me since days, i need to make it this weekend!!!:)and will let you know:)thanks!!!!!!!

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  49. It´s fantastic!!!! Very, very sweet...

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  50. I started following your blog today! I love raspberries! =D My favorite vegetable-based fall/winter dish is a thick veggie stew with a little steak added. I use carrots, potatoes, tomatoes, onions, peppers, mushrooms, and herbs from the garden. My husband will add corn and peas to his also. =)

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  51. Following you on Facebook as Sara Bunke!

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  52. Following you on Pinterest now also as Sara Bunke! =D Thank you for the opportunity to win seeds!

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  53. I'm now following you on Pinterest. I always love the type of photo's you are taking such as with this pie, rustic and the background just out of focus to give it an interesting depth.

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  54. I am following your pinterest and blog.
    Love raspberries! And pies!

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