If you had to choose one last dessert, the last you’d ever eat, what would it be?

After moving back from Italy, setting up home in a new city, and going through the whole repatriation process that every expat has to do when they return, I haven’t been in the necessary frame of mind to continue writing here. Everything changed. But it will come: the most noticeable differences between here and there, what I miss, what I’m so happy to have back.

In the meantime (and while I figure out how to continue this blog that came about largely from my living abroad experience), here’s a story that started about a year ago, when I was still living in Italy and not even thinking about leaving, at least not yet.

Wendy Winters, fellow alum from the University of Gastronomic Sciences and reunited friend from when she also lived in Turin, put forth a ton of creative effort and time to create foodstorie/s, featuring her project Last Desserts. It’s a series of beautiful photography and quick interview questions that profile each person, stemming from just one question: what would you eat as your very last dessert?

Check out my story by Wendy here 

Don’t forget to read the others (and stay tuned on her website as she continues to publish them)—they’re short and sweet.

And, see below for the recipe I made!

Black raspberry pie

Ingredients
For the crust
I used All Butter, Really Flaky Pie Dough from Smitten Kitchen

For the filling
4-5 cups of black raspberries, fresh or defrosted (juices drained)
1/2 to 1 cup of sugar—depends on how sweet your berries are
4 T cornstarch
Cinnamon
1 egg

Preparation
1) Roll out half of the pie dough recipe and spread over pie pan. Preheat oven 375°F.

2) Mix berries in a bowl with sugar and cornstarch, and a shake of cinnamon if using.

3) Pour into the pie shell. Cover with the other half of the rolled out pie dough. Make sure you cut vents in the top. For a shiny crust, use egg white and then sprinkle cinnamon and sugar over top.

4) Bake at 375° for 20 minutes, then lower the temperature to 350° and bake for 20 minutes more. If it’s browning too quickly, use foil. Depending on how many berries you use, the pie is done once it’s browned and the juices are bubbling.