Fruit pies were Grandma’s favorite things to make when we were kids. Whenever we visited her and Grandpa, she used to make three of our favorite pies. She would ask everyone what we preferred, and three of the pies that gotten the highest votes will be served.
My most favorite was Grandma’s raspberry cream pie as well as her apple pie. Her apple pie was moist and warm, with a thick syrup coating the apples. It wasn’t runny or dry. It just tasted right. I always had a couple of slices, which could have turned to three if my Mom wasn’t watching me. Grandma’s raspberry cream pie was probably the best though. The richness of the cream was balanced by the freshness of the raspberries. I always mention this, my grandmother never liked using pre-made ingredients. She always made everything from scratch and used the freshest berries. And I think that made a difference.
This raspberry cream pie recipe from Life In The Lofthouse made me remember Grandma’s raspberry cream pie. It has the same texture and the same fresh taste that I missed so much! When I made this for my family, the entire cream pie was finished in two days! Or, if we counted by the hours, even less than two days. That’s how good this is!
Photo and recipe courtesy of Life In The Lofthouse.
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Quick Tip: You can use seedless preserves or jams for this recipe.
