Marionberry Pie
Recipe by:This classic homemade Marionberry Pie recipe is bursting with sweet-tart flavor. The juicy filling is tucked into a flaky, golden crust.
Ingredients
- 6 cups (2 pounds) fresh or frozen marionberries
- 1 cup (200 grams) granulated sugar
- ¼ cup (48 grams) quick-cooking tapioca
- 2 tablespoons fresh lemon juice
- 1 double-pie crust recipe
- 1 egg
- 1 tablespoon (15 ml) water
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the marionberries, sugar, tapioca, and lemon juice. Gently stir together. Allow to rest for 15-20 minutes so the fruit can soften and the tapioca can thicken.6 cups fresh or frozen marionberries, 1 cup granulated sugar , ¼ cup quick-cooking tapioca, 2 tablespoons fresh lemon juice
- On a floured surface, roll out one pie crust into a 12-inch circle. Gently fit into a 9-inch pie plate with the excess dough draped over the sides of the pie plate. Roll out the second crust and cut into 1-inch strips.1 double-pie crust recipe
- Once thickened, pour the fruit filling into the bottom pie shell. Lay the dough strips in a lattice pattern on top.
- In a small bowl, beat an egg with 1 tablespoon water for the egg wash. Brush over the lattice top.1 egg, 1 tablespoon water
- Refrigerate the assembled pie for 30 minutes.
- Bake at 425°F for 20 minutes. Lower heat to 375°F and bake 30-35 minutes more until golden brown.
- Allow pie to cool completely before slicing to allow filling to set.
Notes
Storage: Cover tightly and store at room temperature for 2 days, or in the refrigerator for up to 4. You can also freeze individual slices for up to 4 months.
Streusel Topping: Instead of a top crust, mix ½ cup of all-purpose flour with ½ cup brown sugar, ½ cup rolled outs, and 1 teaspoon ground cinnamon. Then cut in 6 tablespoons cold butter with a pastry blender, and spread it on top of the marionberry pie filling.
Streusel Topping: Instead of a top crust, mix ½ cup of all-purpose flour with ½ cup brown sugar, ½ cup rolled outs, and 1 teaspoon ground cinnamon. Then cut in 6 tablespoons cold butter with a pastry blender, and spread it on top of the marionberry pie filling.
Equipment
Nutrition
Calories: 363kcal | Carbohydrates: 61g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 228mg | Fiber: 7g | Sugar: 30g | Vitamin A: 261IU | Vitamin C: 24mg | Calcium: 43mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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