The plants around us. Volum III The plant around us. Volume III. Etwining project | Page 19

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Gastronomic use
Properties, Medicinal use
Raspberry leaf tea has become a popular pre-birth treatment
due to the relaxing, restorative and astringent effects of the
herb. It seems particularly beneficial to the uterus in the last
three months of pregnancy and during labor.
Prepares the uterus for childbirth and
help you recover from colds
In Chinese herbal medicine, the berries of Chinese
raspberries (Rubus ideaus) have been used to
strengthen the kidneys and as a treatment for
incontinence.
The tea has also been shown as effective in relieving
painful menstrual cramps.
Ingredients: 1 package refrigerated pie dough (such as Pillsbury),
Raspberry pie
divided, Baking spray with flour, 1 1/2 cups fresh or frozen, thawed
cranberries, 1 cup finely diced peeled Fuji or Honeycrisp apple, 1
tablespoon fresh lemon juice, 1/2 cup sugar, 3 tablespoons cornstarch,
1/4 teaspoon salt, 3 packages fresh raspberries, divided, 1 teaspoon
water, 1 large egg white
Externally, the leaves and roots are used as a gargle to treat
tonsillitis and mouth inflammations, as a poultice and wash
to treat sores, conjunctivitis, minor wounds, burns and
varicose ulcers.
Fresh raspberry juice, mixed with a little honey,
makes an excellent refrigerant beverage to be taken
in the heat of a fever.
Step 1 Fit one pie dough circle into a 9-inch pie plate lightly coated with
baking spray. Gently press dough against bottom and sides of pan. Chill
dough.
Step 2 Preheat oven to 350°.
Step 3 Combine cranberries, apple, and lemon juice in a large bowl. Sprinkle
with sugar, cornstarch, and salt; toss well to coat. Add 2 packages
raspberries; toss gently to combine. Spoon mixture into prepared pie dough.
Arrange remaining package of raspberries over top of cranberry mixture.
Step 4 Gently roll remaining pie dough circle into a 10 x 5-inch rectangle.
Cut dough lengthwise into 10 (1/2-inch) strips. Arrange in a lattice design
over raspberries. Seal dough strips to edge of crust. Combine 1 teaspoon
water and egg white, stirring with a whisk. Brush lattice and dough edges
with egg mixture. Bake at 350° for 55 minutes or until crust is golden and
filling is bubbly, shielding edges of piecrust with foil, if necessary. Cool pie
completely on a wire rack before slicing.