Raspberries are the edible fruit of a multitude of plant species in the genusRubus of the rose family. The name also applies to the plants themselves.

• Raspberries are woody stemmed perennials.
• Raspberries are widely grown in all temperate regions of the World.
• Raspberries are a very important commercial fruit crop.
• At one time, raspberries were a midsummer crop, however with new technology, cultivars and transportation,
they can now be obtained year-round.
• An individual raspberry weighs 0.11 – 0.18 oz.
• An individual raspberry is made up of about 100 drupelets.
• One raspberry bush can yield several hundred berries a year.
• A raspberry has a hollow core once it is removed from the receptacle.
• Raspberries are a rich source of vitamin C, manganese and dietary fiber.
• Raspberries contain vitamin B1, vitamin B3, folic acid, magnesium, copper and iron.

Five Facts about Raspberries:

Raspberries produce more fiber per calorie than any common fruit – even prunes.

There are over 200 species of raspberries.

Raspberries, as well as strawberries, belong to the rose family.

Raspberries can be four different colors, although red and black are the most common. They can also be yellow or purple.

Don’t wash the berries until they are ready to be used.

HOW TO OBSERVE

To celebrate National Raspberry Cream Pie Day, enjoy the  Raspberry Cream Pie recipe below.

Post on social media using #RaspberryCreamPieDay and encourage others to join in.

HISTORY

Within our research, we were unable to find the creator of National Raspberry Cream Pie Day.

Raspberry Cream Pie

      Prep           Servings             Ready In

       15 m                   12                       2 h  45 m

INGREDIENTS

Crust

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons melted butter

Filling

• 1 (8 ounce) package cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 1/2 cup sour cream
• 3 cups of whipped topping

Topping

• 1/4 granulated sugar
• 1 tablespoon cornstarch
• 1 cup raspberries
• 1 1/2 teaspoon water
• 1 1/2 lemon juice
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon of butter

DIRECTIONS

1. In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of a pie pan.

2. Bake at 350°F for 6 minutes

3. While crust is baking, make the filling by mixing, 1 at a time, the cream cheese, powdered sugar, vanilla extract and salt with electric mixer until smooth and well blended. Add sour cream and whipped topping then mix with electric mixer.

4. Remove crust from oven, and pour the filling over crust.

5. In a saucepan, heat, add and mix 1 at a time, granulated sugar, cornstarch, raspberries, water, lemon juice. Constantly mixing remove from heat once mixture is in a puree form.

6. Add vanilla extract and salt mix well then pour the entire mixture over the filling.

7. Chill 1 hour and serve.