So this pie is just a slight variation on the Orange-Scented Strawberry Pie I made for Easter. As the name indicates, it was inspired by my purchases at a local farmer’s market (the one in Studio City, for you locals). I went with a friend on Sunday a couple of weeks ago, and we picked up tons of produce – certainly more than I could eat before it would spoil – so we came straight home and tossed a chunk of it into this pie.
Farmer’s markets can be like a big box store in a way (think Costco)… Do I need 30lbs of oranges? No. But for $3, why not? Two packages of raspberries for $5, or one for $3? Let’s save the dollar and get twice the fruit. It’s healthy, you’ll eat it all. (False.) It was great being there with a friend though, because we split both the cost and the bounty. Also because he’s a wonderful person.
For this particular pie, here are the changes we made to the original recipe:
- We subbed a container of raspberries in for about 1/3 of the strawberries
- We used brown sugar for the heck of it
- We used orange juice instead of lemon because I had purchased [aforementioned] heaps of oranges and no lemons
That’s all. This recipe is great and pretty versatile – I’m fairly certain you could sub any fruit in or out of it and it would still turn out just as yummy.
Oh, and on a related note, you might be seeing more pie recipes coming up. This is for a couple of reasons. #1, I bought a gorgeous new pie plate at a crafts fair, and am making the purchase worth my while. #2, My stand mixer broke and pies are the easiest thing to make without one.