Raspberry Pie — The Sweetest End to the Best Day of My Life

The book is real and the sharing has begun. I sent copies to everyone. Vanessa called and cried on the phone for three minutes straight and then said, "The cornbread chapter made me hungry and angry because now I know I've been putting sugar in my cornbread and that's WRONG." Victory.

Marcus: "Mama, the introduction. The INTRODUCTION." He couldn't finish the sentence. He'd read it at Morehouse, in his apartment, alone, and the alone was important because Marcus cries like Curtis — privately, with dignity, and with the understanding that some tears need no witness.

Jasmine: "I read it on the plane and the woman next to me asked if I was okay because I was crying and I said, 'My mother wrote a book about my grandmother and it's the most beautiful thing I've ever read,' and the woman asked for the title." Book marketing by tearful airplane confession.

Isaiah: "The greens chapter is accurate, Mom T." The highest compliment Isaiah Mitchell has ever given a written work.

Miss Ernestine — ninety-nine years old, still in the Decatur facility, still sharp as a chef's knife — received her copy via Darnell. The report back: she held it, looked at the cover, and said, "My cooking was better." Of course. Of course her cooking was better. Nobody will ever correct Miss Ernestine and nobody should because the woman has earned the right to be wrong about everything forever.

Made a celebration dinner: the full Mama spread. Fried chicken, greens, mac and cheese, cornbread, cobbler. The book on the table between the dishes like a centerpiece. Because it is the centerpiece. It is the table itself. The book is the table, made of paper and recipes and love and the stubbornness of a woman who finishes what she starts.

The cobbler I made that night was Mama’s recipe — hers, not mine to share yet — but when I made this dinner again the following weekend so Darnell’s side of the family could see the book too, I finished it with a raspberry pie, bright and jammy and just sweet enough, because the week had been so full of feeling that I wanted the last bite of the evening to be pure joy with no complexity attached. Isaiah asked for two slices. That felt right.

Raspberry Pie

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 8

Ingredients

• 1 double-crust pie dough (homemade or store-bought), divided
• 5 cups fresh or frozen raspberries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Prepare the crust. On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing gently into the bottom and up the sides. Trim the overhang to 1 inch and refrigerate while you make the filling.
2. Make the raspberry filling. In a large bowl, combine the raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Toss gently to coat the berries evenly. Let sit for 10 minutes so the berries begin to release their juices.
3. Fill the pie. Pour the raspberry filling into the chilled crust, spreading it evenly. Scatter the small pieces of butter over the top of the filling.
4. Add the top crust. Roll out the second disc of dough into an 11-inch circle. Lay it over the filling. Trim the overhang to match the bottom crust, then fold both edges under and crimp together firmly to seal. Cut several small slits in the top crust to allow steam to escape.
5. Egg wash and chill. Brush the top crust evenly with beaten egg and sprinkle with coarse sugar. Refrigerate the assembled pie for 20 minutes while you preheat the oven to 425°F.
6. Bake. Place the pie on a foil-lined baking sheet (to catch drips). Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and bake for an additional 30–35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
7. Cool before slicing. Transfer the pie to a wire rack and let it cool for at least 2 hours before cutting. The filling needs time to set or it will run. Serve at room temperature or slightly warm, with vanilla ice cream if you like.

Nutrition (per serving)

Calories: 340 | Protein: 4g | Fat: 14g | Carbs: 52g | Fiber: 5g | Sodium: 210mg