NORTHWEST MARIONBERRY PIE RECIPE | ALLRECIPES
Marionberries are a sweet blackberry hybrid grown in the Northwest that make a perfect pie!
Provided by aijiesi
Categories Fruit Pies
Total Time 2 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 1 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined.
- Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.
Nutrition Facts : Calories 406.6 calories, CarbohydrateContent 60.2 g, FatContent 16.3 g, FiberContent 5.5 g, ProteinContent 5.3 g, SaturatedFatContent 4 g, SodiumContent 258.7 mg, SugarContent 26.3 g
OREGON'S BEST MARIONBERRY PIE RECIPE: HOW TO MAKE IT
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! —Frances Benthin, Scio, Oregon
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 30 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
Nutrition Facts : Calories 572 calories, FatContent 30g fat (15g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 478mg sodium, CarbohydrateContent 71g carbohydrate (39g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
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SCONES RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
OREGON'S BEST MARIONBERRY PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 572 calories per serving
- In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
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