I created this recipe during a trip to Costa Rica, and this is the “American” version. In Costa Rica, we stayed in a mountain town where the grocery carried beautiful, small, tart berries that were just providentially appointed to be turned into pie filling—to this day I don’t know what they are! I paired them with other local, fresh ingredients like minimally-processed brown sugar, robust, fresh mint, and bitter oranges. If you can find these sour oranges, use them—otherwise Meyer lemons are an efficient substitute.
• 1 Perfect Pie Crust
• 6–8 cups fresh raspberries
• 1 sour orange or Meyer lemon, zested and juiced, or botted naranja agria
• 1 handful of fresh, chopped mint (or fresh basil, if you’re feeling adventurous!)
• Splash of Grand Marnier
• 1 cup loosely-packed brown sugar (either light or dark will do)
• 3 to 4 tablespoons tapioca
• 3 tablespoons unsalted butters
• ½ teaspoon salt
• 1 egg beaten with a splash of milk, cream, or half and half
• Turbinado sugar
1. Preheat the oven to 400 degrees, and place a cookie sheet on the middle rack.
2. Add the berries, zest and juice, sugar, tapioca (or whatever thickener you use), liqueur, and salt and thoroughly combine with a spatula. Let the combination sit for about 15 minutes.
3. Spray the bottom of a pie dish with non-stick spray.
4. Roll out the bottom layer of crust, fit it over the pie dish and lightly form it to the shape of the dish.
5. Place the filling in the bottom crust and dot with butter.
6. Roll out the top crust and lay on top of the bottom crust, crimp the edges to your liking and slice holes in the top.
7. Brush the top of the pie crust with the egg and milk mixture, then sprinkle with sugar.
8. Bake on a cookie sheet on the middle rack at 400 degrees for 20 minutes, then turn the heat down to 375 and bake the rest of the way—30–40 minutes or until juices are bubbling.
9. Let fully cool on a wire rack—at least 2 hours.
10. Serve with vanilla ice cream—and friends!