• CRUST
• 2.5 Cups Flour
• 2 Sticks of Butter or Margarine
• 1/2 tsp Sugar
• 1/2 tsp Salt
• Cold Water
• Use just prior to baking:
• One egg white or 2 TBSP Heavy Cream
• 1 Raw Sugar Packet
• FILLING:
• 2.5-3 Cups Raspberries
• 2.5 Cups Crushed Pineapple
• 1/2 Cup White Sugar
• 1/4 Cup Flour

1. For the crust, mix dry ingredients in a large bowl and then cut in the butter. Then mix should appear crumbly. Add cold water a tablespoon or two at a time until a doughy consistency forms. Split the dough in half. Take one half and roll it out and put in a pie tin. Roll the second ball out and have it read.
2. For the filling, take all the ingredients and mix until all the fruit is coated. Poor into the pie crust. Take 2nd crust and place over the top. Use a fork to seal the crusts and cut excess crust from the edges. Then cut slits in the shape of a star/asterisk in the top. Brush with the egg white or heavy cream and sprinkle raw sugar evenly over the top.
3. Cover the edges with tinfoil and bake at 375 for 45 minutes. Remove the tinfoil and bake an additional 15-20 minutes. Cool. Best served with vanilla bean ice cream.

I went Raspberry Pickin' this weekend, and I decided the fruits of my labor (haha, get it, "fruits") should result in a delicious experiment! I skimmed a few different recipes but couldn't find one that really appealed to me - so I combined a few different ones and made-up my own. The result is a tart pie that reminds me a bit of a rhubarb pie (if you like a sweeter pie you might want to add 1/4 of sugar to the recipe). So give it a try!