Before we get too excited here I want to make one thing clear. I DID NOT MAKE THIS PIE. I have made my share of fruity beauties but nothing ever came close to this MILE HIGH creation my niece picked up for dinner one night while I was visiting her in the Hamptons.
She said and I quote “Auntie D. you have never in your life tasted anything like this pie”. Ya know what? She was right.
HOW STUNNING IS THIS? Take a look at these raspberries!!!
They were sweet, freshly picked off their bushes and placed on a heavenly bed of cream atop a tender flaky pie crust. It was basically the closest thing to heaven on a plate I have ever tasted.
Now here’s the whole story and the truth, which none of the dinner guests were aware of that night. You have to understand something, when I see something beautiful (to eat), I want to photograph it.
This was one of those times that I literally stole the pie and ran outside with it.
My niece has an old weathered table that she wanted to throw out but I wouldn’t let her. Why? Well, it was PERFECT for food photography so she placed it in an ideal spot in her garden – right by the hydrangea bushes. I shot many a picture out there over the week and every single one was beyond gorgeous.
On this specific evening, there was a window of opportunity to capture the perfect sunset lighting for the star of the “dessert show” – THIS PIE. I grabbed my camera, the pie and off I went.
Here’s where it got ugly.
When I reached the weathered table, I lost a few raspberries. Yes, you heard me correctly. The pie tipped over onto the table and there were raspberries rolling everywhere.
Not onto the ground or anything…..just onto the table. I have never in my life worked as quickly to pick them all up and place them exactly where they were before the ACCIDENT.
Do me big favour. Don’t tell anyone. It was still good and no one noticed that the raspberries were…um…repositioned.
So where is this magificent pie from? You may want to do a road trip to Briermere Farms in Riverhead, New York. It’s totally worth it.
I also have a no bake pie challenge for us to try. Are you with me? Let me know if you like this recipe. I’m going to try it this weekend and hope for the best.
- 1 Pie Crust, - store bought or homemade baked in pie dish or you can do a graham cracker crust that's prebaked as well
- 5 cups raspberries, rinsed and dried
- 1 cup sour cream
- 1 8oz. package cream cheese, softened
- ½ tsp pure vanilla extract
- ¼ cup sugar
- 1 tsp orange Zest - optional
- Simple Glaze
- ½ cup + 2 tablespoons cold water
- 2 tablespoons cornstarch
- 2 tablespoons powdered red Jello ( doesn't matter what flavour, as long as it's red)
- ¾ cup corn syrup
- Preheat oven to 350F and bake pie crust until golden brown.
- Remove from oven and allow to cool completely. Do the same if you are using a graham cracker crust.
- With a mixer, whisk together sour cream and cream cheese together until smooth.
- Add in sugar, vanilla and orange zest.
- Pour into the pie crust.
- Top the mixture with the berries.
- Make your glaze.
- Combine water, cornstarch, Jello and corn syrup in that order.
- Stir or whisk until dissolved. Cook until mixture boils and thickens.
- *Note - you can also cook the filling in the microwave using a large 2 qt-glass batter bowl for 4-7 minutes on High, stirring 2-3 times.
- Set aside to cool.
- Pour glaze over berries, taking care to cover every single berry.
- OR you can pour the glaze over berries in large bowl. Gently mix.
- Place mixture into pie crust.
- You can pile the berries high starting from the middle of the pie and working your way outwards
- Place pie in the fridge until ready to eat, at least two hour, or better yet over night.
- Slice and serve.
I honestly can’t stop looking at this.