Freshly picked raspberries

A recipe has no soul. You, as the cook, must bring soul to the recipe.
                                                                           ~Thomas Keller

Before our heat wave hit, I was fortunate enough to head to our local flea market to look for some yummy fresh raspberries.  I knew they were in season, but I was surprised not to find many produce vendors.  I'm thinking it might have had something to do with the heat.  But fortunately I found my raspberries...

I bought these to freeze for next year.  I shared my recipe a few weeks ago, but in case you missed it, here it is again...

 RASPBERRY PIE
5 cups of washed and cleaned raspberries
3/4 - 1 cup granulated sugar
1/3 cup flour ((I always use flour as my thickener vs cornstarch because I like the texture of the baked pie much better)
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Combine flour and sugar in large bowl. Add the berries and cinnamon and gently toss. Transfer to pie dish. Cover the edges of the pie with foil. Bake 25 minutes. Remove the foil and bake for an additional 25-30 minutes.

So after washing and sorting through my raspberries, I added all the other ingredients to the bowl...

Because they're so fragile, stir it gently to mix everything...

That's all there is to it.  I put it into a freezer container or double ziplock bag it, label and put into the freezer to use whenever I get that taste for my raspberry pie...

As a side note, I just had to share my other find that day for only $3...

It didn't have a lid, but I really didn't care because I intend to use it for flowers.