Raspberry Pie

Tarte de Framboises

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Berries
  • A Cupful of Sugar
  • A Teaspoonful of Sweet Spices, Blended Equally
  • ½ Cupful of Water
  • A Tablespoonful of Butter
  • Powdered White Sugar


Pick, wash and stem the Berries; then put them in a porcelain-lined saucepan, and let them stew gently, adding the water and the butter. Season well with a little ground cinnamon, mace and allspice. When done take off and allow to cool a little. Make a flaky Pie Crust, and line the tin plates, after greasing slightly with butter, and bake the bottom Crust slightly brown. Take out and fill in with the Berries, and then cover the top with a thin layer of Crust. Decorate the edges, and set in the oven to bake. When a nice, delicate brown, take out and let them cool. Remove from the tin plate by slightly loosening the outer edge with a knife. Turn over into a china plate, sprinkle with powdered white sugar, and serve cold or hot.