Strawberry-raspberry pie is one of my favorite pies, and my husband and boys agree. When I served it up as part of a dessert raffle for the local Junior Women’s Club, the winners said it was the best pie they’d ever eaten (and ordered five more pies for a family gathering – that was a *lot* of pie baking). This pie has a not-too-sweet sugar cookie crust filled with fresh strawberries in a strawberry-raspberry puree and topped with sweetened whipped cream. It’s decadent, but delicious. You can use all strawberries if you don’t have raspberries on hand, or use frozen (thawed) raspberries. The strawberry-only pie is very good, but the raspberries mixed in add “just a little something”.
About the Author
- Laurie Neverman
Laurie Neverman has a BS in Math/Physics and an MS in Mechanical Engineering. She is a wife and mother with a passion for natural healing, homesteading and gardening. She and her husband, August, homeschool their two boys. They live in rural northeast Wisconsin in a Wisconsin Green Built and Energy Star certified home. The home has an array of “green” features, including: • Solar Water Heating and Passive Solar Design • Insulated Concrete Form construction • An Attached Greenhouse • Handicap Accessibility • Environmentally Friendly Materials There are also some old standbys, like a root cellar and an herbal apothecary. Her health and wellness interests also include herbalism, wildcrafting, essential oils, homebrewing and live culture foods. She blogs at Common Sense Homesteading - http://commonsensehome.com.
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