Sheep Shearing and Raspberries
The hot sheep finally got relieved of their beautiful, but heavy and hot wool coats. The sheep shearer came a few days ago and with sure, quick strokes he shaved our ten ewes while we watched. I labelled the fleeces as he laid them out to dry off in the hay room of the barn before going into their separate bags.
Here are some of the shorn Scottish Black Face, Tunis, and Dorset sheep out grazing with the fireflies. It’s time to start skirting, washing, carding, spinning, dying and knitting. There is plenty of wool!
The big, juicy, sweet black and red raspberries that line the garden fence are at their peak right now.
We ate the whole pie in one sitting. Yep, next time I’m going to double the recipe. Or maybe triple it. Ola and William helped me to make it, and the very next morning after we ate it they were ready to make another one. The flour in the custard somehow sinks to the bottom as the pie bakes and forms a sort of soft crust. It’s simple to make and creamy and tart and the almond extract and raspberry go really well together. Here is the recipe from Baking Bites. I used Wades Mill flour, goat milk, and goat yogurt in mine.
Crustless Raspberry Custard Pie
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup sugar
2 large eggs
1/2 cup milk
1/2 cup yogurt (pref. greek-style)
1 tsp vanilla extract
1/4 tsp almond extract
12-oz fresh raspberries
Preheat oven to 350F. Lightly grease a 9-inch pie plate.
In a medium bowl, whisk together flour, baking powder, salt and sugar.
In a large bowl, whisk together eggs, milk, yogurt, vanilla and almond extract until very smooth. Add in flour mixture and whisk to combine. This can also be done in the food processor.
Add raspberries into filling mixture and gently stir to coat. Pour into prepared pie plate, shifting raspberries around with a spoon or spatula to evenly distribute them in the pie.
Bake for 30-40 minutes, until custard is set and a knife inserted into the center of the pie comes out clean.
Allow to cool before slicing and serving.
Serves 8. (My opinion would be 4, but that’s just me!) YUM!
Happy Summer Solstice to all!