Black Raspberry Pie Bars

Tis the season for black raspberry picking!  This is a summer, family affair for us (unless Jeff is too busy with things around the farm).  This year, he did help us pick one night.

Who doesn't love driving around the timber on the 4-wheeler to find those big, juicy, ripe berries?

 We enjoy it and have a great time trying not to fall in the creek or tripping over the trees that have fallen over that the tall grass is hiding.  Oh and I forgot to mention all the bugs and mosquitos.  With lots of vanilla spray we are making memories to say the least.

Typically, it's so hot while picking berries - especially when you are wearing a long sleeved shirt/sweatshirt and jeans so you don't get thorn scrapes all over your arms and legs and to protect your skin from poison ivy.  But this year was a little different because the weather has been cooler and has made the picking part more enjoyable.  I wasn't even sure if the berries would be any good this year since the weather has been somewhat hot and dry.  But we found an abundance of berries so with 6 1/2 ice cream buckets later, I think we are good for the year.  :)

With that amount of berries, I made some jelly, froze some berries whole for a crisp or cobbler at a later time and then saved some juice for Black Raspberry Swirl.  I found this new recipe on Pinterest the other day and decided to try it using some of the whole black raspberries and it was a hit!  You can top it with whipped cream or ice cream or I even decided to have a piece for breakfast like a coffee cake (sort of).

So, get out there and pick some black raspberries and make some memories with your family.

Crust:

1 t. almond extract

1 1/2 c. sugar

3 c. flour

1/2 t. salt

1 1/2 c. cold butter, cubed

Filling:

4 eggs

1 1/2 c. sugar (or 2 c. if berries are tart)

1 c. sour cream

3/4 c. flour

pinch salt

4 c. black raspberries

Preheat oven to 350 degrees.  Lightly grease a 9x13 baking dish.  To make the crust, pulse to combine the almond extract, sugar, flour and salt in the food processor.  Add the butter and pulse until the mixture resembles coarse crumbs.  Reserve 1 1/2 c. in the refrigerator for topping.  Press the remaining crust into the bottom of the prepared baking dish.  Bake in preheated oven for 15-20 minutes until golden brown.  

To make the filling, whisk to combine the eggs, sugar, sour cream, flour and salt.  Gently fold in the berries.  Spread over the pre-baked crust.  Sprinkle with the reserved topping.  

Bake in preheated oven for about 45 minutes, until the center is set and the topping is lightly browned.  Cool on a wire rack before slicing into squares.