The window of time for picking raspberries in our backyard is so small. Whenever I pick them I feel like I have to do something special with them. These four mini pies were made from one pint basket of freshly picked raspberries.
- 1 round prepared pie crust, cut into fourths
- 1 pint fresh raspberries, about two cups
- 1 1/2 t. cornstarch
- 1 T. water
- 1/2 C. sugar, plus more for sprinkling
- 1/2 t. almond extract
- 1 pinch, salt
Cut the pie crust into four circles and set aside the trimmings. Press the circles into a muffin tin to create cups. Heat the oven to 375 degrees. In a bowl, whisk the cornstarch and water until smooth. Add the berries, sugar, almond extract, and salt. Toss to combine. Divide the berry mixture evenly among the four cups. Use the trimmings to create lattice tops.
Sprinkle the tops with a little sugar. Bake for about 25 minutes, or until the juices are bubbling with slow-bursting bubbles. Allow the pies to cool completely before removing them from the pan. Use a flexible, thin knife to run around the edges of the pies and gently lift them out.