One of our Jewish New Year traditions is celebrating Rosh Hashanah with my cousin’s from my father’s side of our family.
Another tradition is my contributions to the holiday meal. I baked our dear friend, Joyce’s French Apple Pie and my Black Bear Raspberry Pie.
I was given the recipe for the Raspberry Pie as a gift from the owner of the Black Bear Restaurant located in Drummond, Wisconsin. Years ago, when our sons, Joshua and Noah, were campers at Camp Shewahmegon, we discover the Black Bear Restaurant and it’s famous pies. Each year before Parents Visiting Weekend a group of parents would call the restaurant to order and reserve our pies ahead of time.
One year the owner told us she was selling the restaurant. My husband and I were glad for her, however, we were devastated that we would not enjoy our favorite Raspberry Pie.
I asked the owner if she would be willing to share her recipe with me. “I’d be glad to,” she said and immediately sat down to write the recipe on a green food check. I have her generous gift taped to the inside of spice cabinet in my kitchen.
Each time I open that cabinet to retrieve some spices, my “Camp Senses” explode with aromas, tastes, laughter and smiles, as if I was lifting my forks to savor my first “summer” bite of Raspberry Pie.
I love sharing the delicious Black Bear Raspberry Pie recipe because it was shared with me. It is a easy “never fail” recipe that constantly receives copious “Oh’s” and “Ah’s” no matter how many times people have enjoyed it’s unforgettable flavor.
Black Bear Raspberry Pie
3 to 4 Cups of Fresh Raspberries
Place 1 Cup of Sugar, 3/4 TBS Cornstarch and 1 Cup of Water in a sauce pan.
Boil until mixture looks glossy.
Add 2 Heaping TBS of Raspberry Jell-O (1 small package) and mix well.
Let set for 5 Minute.
Gently mix with Raspberries and put into baked pie shell*.
Chill until set.
*I make a home-made crust and use the extra dough from the
crust to create leaves and/or flowers for decoration.
I brush the decorations with a little egg yolk and water mixture,
sprinkle them sugar and bake them on a cookie sheet at
400 degrees for about 5 minutes or until they are brown.
Once cooled I place the decorations on top of the pie before
I place it in the refrigerator to set.
If you are careful about managing your diabetes,
please, check your blood sugar level before tasting this pie!
Best Wishes for a Happy, Healthy and Peaceful New Year!
May 5769 be a Year as sweet and enjoyable
as my Rosh Hashanah Raspberry Pie.
Sheila N. Glazov ~ Author ~ Speaker ~ Educator ~ Personality Type Expert
Please, visit my website to learn more about your Brain Colors, my What Color Is Your Brain? book and workshops. 10% of the royalties from the sale of my book is allocated to JDRF (Juvenile Diabetes Research Foundation)
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