Do you remember this pie, made with wild black raspberries picked right here on the Quarry Farm? A photo of one production of this pie was posted on July 1. What followed were requests for the recipe.

Summer is still with us. The black raspberry picking time may have passed, the last nodules picked clean by hungry birds, but just in case you have some put up in the freezer, here’s that recipe. If you are fresh out, other late summer fruits may suit your taste buds.

BERRY STREUSEL PIE

Crust for single crust pie

• 5 cups black raspberries or mixed berries such as blackberries, blueberries, and black raspberries
• ¾ cup sugar
• 1/3 cup all-purpose flour
• 2 teaspoons finely shredded lemon peel, 1 tablespoon lemon juice, or ½ teaspoon ground cinnamon

1. Line a 9-inch pie plate with pastry for single-crust pie.

2. In a large bowl combine the sugar and flour. Stir in berries and lemon peel (or lemon juice or cinnamon). Gently toss berries until coated. (If using frozen berries, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)

3. Transfer berry mixture to the pastry-lined pie plate. Crimp edge of pastry as desired.

Sprinkle with Streusel Topping (below).

4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and topping is golden. Cool on a wire rack.

Streusel Topping: Stir together ½ cup all-purpose flour and ½ cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs.