BOYSENBERRY PIE
Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!
Provided by JB @ The Grateful Girl Cooks!
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.
- Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).
- Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.
Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 57 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 199 mg, Fiber 4 g, Sugar 29 g
BOYSENBERRY PIE
In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
- On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
- Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
- Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.
KNOTT'S BERRY FARM BOYSENBERRY PIE
Make and share this Knott's Berry Farm Boysenberry Pie recipe from Food.com.
Provided by Lavender Lynn
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
- Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
- Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
- Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.
BOYSENBERRY MERINGUE PIE
Due to a personal dislike for lemon meringue pie I butchered the recipe and came up with this. Is divine!
Provided by J Noname
Categories Other Desserts
Time 2h
Number Of Ingredients 18
Steps:
- 1. SWEET PASTRY. Sieve flour n salt. Grate butter, rub in until crumb texture. make a well in centre. Beat sugar n egg till sugar disolves. Pour egg and icing sugar into well. Gently mix to firm dough. Wrap in cling wrap n rest 20 mins in fridge.
- 2. PIE CASING. Line 20 cm flan ring with pastry n bake blind.
- 3. FILLING. Open boysenberries, mash, boil with a little of water and 120 gm sugar. Mix cornflour with rest of water. Add to boysenberries, stir until thickened. Add n stir in melted butter, remove from heat. Whisk in yolks, pour in to pie casing in flan. leave to set.
- 4. MERINGUE. Whisk egg whites salt n lemon juice until soft peaks. Whisk in small amounts of sugar, ensure all dissolved Before adding more sugar each time. Pipe on to flan. Bake in preheated oven for a few mins 230c to set n colour peaks of meringue. Cool, dust with icing sugar.
GOOSEBERRY MERINGUE TART
Stuck for what to do with gooseberries? Think of a classic lemon dessert and simply swap the lemon
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
- While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
- For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.
Nutrition Facts : Calories 769 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium
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