Fruit Picking, Veggie Picking and Pies - Part 2

Part 2:

Blueberries were next on our route and although most of the fruit was picked through (end of season), we managed to fill a 1/2 basket-full. E loved them so much, she munched most of them up before we got it back to the check out stand...

There's my girl eating them as I picked them...the blueberries have thorns so the kids got pricked a few times and decided they would sit this one out.

Our loot...

C had fun collecting sticks and rocks while Mom and Auntie Caroline picked blackberries...

Then we hit the green beans...they were AMAZING!

My sister picked more veggies and we walked out of there with about $60 worth of fresh fruits and veggies.

We had so many raspberries that we couldn't eat them all before they spoiled and didn't want to freeze them, so today I made an easy raspberry pie...

Ingredients:

1 baked pie shell

5 cups fresh raspberries (I used 4, but 5 would be a better amt)

3/4 cup sugar (or stevia)

1/2 cup cold water

3 tbsp lemon

3 tbsp cornstarch

In a pan, stir together 2 cups of the raspberries, the sugar, water, lemon juice and cornstarch. Cook & stir over medium. It will get thicker and start to bubble. At that point, continue for 2 more minutes then remove from heat and cool a bit. Cover and refrigerate for about 15 min (or until chilled). Carefully fold in the rest of the raspberries into the chilled mix and spoon into your pie shell. Refrigerate for 2 hours or more (until firm).

I added blueberries, but you could also use 3/4 cup of whipping cream mixed with 2 tbsp sugar and beat at medium speed (with a mixer) until soft peaks foam and serve the pie with the whipped cream and more berries.

And voila! Dessert is served :)

Enjoy!