Boysenberry Pie
8-inch double crust pastry
½ cup sugar
¼ cup flour (or 1 ½ TB cornstarch, 2 TB tapioca)
pinch of salt
1 #303 Oregon Boysenberries
1 TB lemon juice
Combine sugar, flour, and salt in saucepan. Stir in drained berry syrup; cook until thickened. Cool; gently fold in lemon juice and
berries. Pour into pastry lined pan and
cover with double crust. Bake at 425 for
about 35 minutes, or until golden brown.
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