Boysenberry Pie
Ingredients
- 1 double crust recipe (2 crusts) pie dough
- 5 cups boysenberries
- 1/2 to 3/4 cup sugar
- 3 tablespoons quick-cooking instant tapioca
- 1 teaspoon lemon juice
- Pinch nutmeg
- 1 egg egg
Shop ingredients
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Instructions
- Put the berries, sugar, tapioca, lemon juice, and nutmeg in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.
- Roll out one disk 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 top crust.
- Roll out the second disk of pie dough.
- Scoop the berry mixture into the dough-lined pie dish.,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 the ends of the strips into the rim of the bottom crust.,If you would like your pie to have a lattice top, as pictured, weave strips of pie dough over the top of the fruit-filled pie dish.,Trim the edges to 1/2-inch. 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.,Gently brush the top with beaten egg.
- Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes.,Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt and reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly.,Remove from the oven and place on a wire rack. Cool completely before serving (or the filling will be runny).,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original