If you are lucky enough to have boysenberries, you are one lucky baker! And here's a recipe to make you feel even luckier.
Boysenberry Pie
Ingredients
Pie dough for a double-crust 9" pie
5 cups of frozen boysenberries
1 generous cup sugar
3 Tbsp tapioca flour
1 Tbsp lemon zest
½ Tbsp fresh lemon juice
¼ tsp ground cinnamon
¼ tsp fresh ground nutmeg
2 Tbsp brandy
1 tbsp unsalted butter
2 tbsp decorative sugar crystals for the top
Directions
Roll out 1 crust and place on 9 “ pie pan. Chill until needed.
Using large spoon, mix all dry ingredients together, add brandy and then add berries. Place in chilled pie crust. Dot with unsalted butter.
Cover with 2nd pie crust rolled big enough to cover filling. Crimp edges together. [The picture reveals Jim's way with a lattice!]
Brush top of pie with wash made of 1 egg white and ½ tsp water, whisked with fork. Top with decorative sugar crystals. Cut vents into top of pie. Place in freezer and pre-heat oven to 420 degrees.
When oven reaches 420, remove from freezer and place in lower 1/3 of oven. Bake for 15 minutes, then reduce heat to 370 degrees, protect edges with aluminum foil, and continue baking 40 to 45 minutes until filling is bubbling and pie crust has golden brown color. You may have to place extra foil on rack beneath pie to catch any spills [do not put directly on bottom of oven].
Remove and let cool completely.
Baker’s Notes and Tips and Tricks
Tastes best when allowed to sit overnight.