Best 4 Boysenberry Pie Recipes
Indulge in a delightful culinary journey with our Boysenberry Pie extravaganza! This collection of recipes takes you on a sweet and tangy adventure, showcasing the versatility of boysenberries in both classic and innovative pie creations. From the traditional Boysenberry Pie with its flaky crust and bursting berry filling to the unique Boysenberry Cream Cheese Pie with its creamy, tangy filling, these recipes cater to every taste preference. Explore the secrets of creating a perfect pie crust, mastering the art of lattice tops, and discovering the perfect balance of sweetness and tartness in your fillings. Let your taste buds embark on a boysenberry odyssey, and prepare to savor the exceptional flavors of this remarkable fruit.
Here are our top 4 tried and tested recipes!
BOYSENBERRY PIE
In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
- On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
- Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
- Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.
KNOTT'S BERRY FARM BOYSENBERRY PIE
Make and share this Knott's Berry Farm Boysenberry Pie recipe from Food.com.
Provided by Lavender Lynn
Categories Pie
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
- Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
- Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
- Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.
KNOTT'S BERRY FARM'S FAMOUS MRS. KNOTT'S BOYSENBERRY PIE RECIPE - (2.3/5)
Provided by á-174942
Number Of Ingredients 9
Steps:
- In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil. Combine cornstarch and water. Blend thoroughly. Add frozen boysenberries. Pour into unbaked 9-inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam. Bake in a preheated 400 degrees oven for 40 minutes or until top is golden brown. Cool on a rack. This recipe yields 4 servings.
TOASTED ALMOND CREAM PIE WITH BOYSENBERRY TOPPING
Categories Berry Dairy Egg Dessert Bake Almond Bon Appétit Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 19
Steps:
- Make filling:
- Stir sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm,at least 4 hours.
- Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.
- Make crust:
- Preheat oven to 375°F. Rollout dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights.
- Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool. Spoon filling into crust; chill.
- Make topping:
- Reserve 1/4 cup berries. Transfer remaining berries to processor; puree. Firmly press puree through sieve into measuring cup. If necessary, stir in enough reserved juice to yield 1 cup. Transfer 1/2 cup puree to saucepan; mix in crème de cassis. Sprinkle gelatin over. Let stand 15 minutes. Add sugar. Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes. Mix in remaining 1/2 cup puree. Chill just until cold but not set, 30 minutes.
- Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.
- Garnish pie with whipped cream and reserved berries.
Tips:
- Use fresh or frozen boysenberries. Fresh boysenberries are best, but frozen berries can also be used. If using frozen berries, thaw them completely before making the pie.
- Make sure the boysenberries are ripe. Ripe boysenberries are plump and juicy, with a deep purple color. Avoid using unripe berries, as they will be sour and tart.
- Use a deep-dish pie plate. A deep-dish pie plate will help to prevent the pie from overflowing. You can also use a regular pie plate, but you may need to trim the edges of the pie crust to prevent it from hanging over the sides.
- Don't overfill the pie. The pie should be filled to about 2/3 full. If you overfill the pie, it will be difficult to seal the crust and the pie may leak.
- Bake the pie at a high temperature for the first 15 minutes. This will help to create a crispy crust. Then, reduce the temperature and continue baking until the pie is done.
- Let the pie cool completely before serving. This will help the filling to set and the crust to become flaky.
Conclusion:
Boysenberry pie is a delicious and easy-to-make dessert. With its sweet and tart flavor, it is sure to be a hit with everyone. Whether you are using fresh or frozen boysenberries, this recipe will help you create a perfect pie.
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