Baby Boomer Queens “Beautiful Boysenberry Pie” Recipe

August 16, 2008

Baby Boomer Queen’s “Beautiful Boysenberry Pie” Recipe

Compile Your Ingredients

1 pie dough recipe for top and bottom crust “OR” heaven forbid, frozen pie crust products
5 cups boysenberries (one can substitute any berries with this recipe)
rinsed, picked clean, lightly patted dry “OR” heaven forbid, if you use frozen, defrost and drain. No excess moisture allowed
1/2 cup to 3/4 cup sugar depending on the berry…I like my pie sweet.
You can substitute sugar sweetner for those with diabetes
1 teaspoon fresh lemon juice
Pinch of freshly grated nutmeg (I love nutmeg)
3 Tbsp quick cooking instant tapioca (I don’t use corn starch, the instant tapioca has a better consistency for fruit pies)
1 egg, lightly beaten, for egg wash
2 teaspoons of cane sugar

What To Do Next

Put berries, sugar, lemon juice, nutmeg, and the quick tapioca in a large bowl. “Gently fold” so that the berries are all coated with some sugar. Let sit for 30 minutes. This is very important, you want to marinate the berries in the sugar.

Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12~inch diameter. Line the bottom of a 9 inch pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.

Roll out second ball of pie dough. I do not like a bunch of crust and this pie looks great with a lattice top.

Scoop berry mixture into dough lined pie pan. If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit filled pie dish. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2 inch. Wet the edges and fold the edges back over themselves and crimp to seal.

If you would like your pie to have a solid top, place the second rolled out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2 inch. Wet the edges and fold the edges back over themselves and crimp to seal.

If you are using a solid top crust, score the top to create air vents. I have a pie bird I stick in mine. It’s so cute.

Gently brush the top with beaten egg. I then sprinkle with sugar. Can it be sweet enough???

Place pie on middle rack of the oven, on an edged baking sheet to catch any delicious bubbly juices that might bubble over. Bake at 400°F for 30 minutes.

But keep an eye on it. If you use dark pans or glass it will cook faster so adjust your timing. Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt.

Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly good. It will get a different consistency. You will be able to tell when it is done.

Remove from oven and place on a wire rack. Cool before serving you don’t want you pie to be runny. And it will be runny if served hot.

How To Serve Your Beautiful Boysenberry Pie

Don’t forget to serve your Boysenberry Pie with ice cream, real whipped cream or a wedge of sharp cheddar cheese. Then serve with a smile..

Bon Appetit
~The Baby Boomer Queen~

By the way Baby Boomers, Boysenberries are part of the super dark berry group. To read more about them and their health benefits, you don’t have to go any further then BBAC.

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