MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Knott's Boysenberry Pie
 Categories: Pies, Pastry, Fruits, Desserts
      Yield: 6 servings

      1    Recipe pie dough
      5 c  Boysenberries (blackberries
           - or marionberries may be 
           - used), rinsed, picked
           - clean, lightly patted dry
    1/2 c  Sugar; more to taste
      1 ts Lemon juice
        pn Nutmeg
      3 tb Quick-cooking tapioca
      1 lg Egg; lightly beaten, for
           - egg wash

  TOSS BERRIES WITH SUGAR, LEMON JUICE, NUTMEG, AND QUICK
  TAPIOCA: Put berries, sugar, lemon juice, nutmeg, and
  quick tapioca in a large bowl. Gently fold so that the
  berries are all coated with some sugar. Let sit for 30
  minutes.

  ROLL OUT BOTTOM CRUST: Set oven @ 400°F/205°C. Roll out
  one ball of pie dough on a lightly floured surface to
  12" diameter. Line the bottom of a 9" pie pan with the
  dough. Chill in refrigerator while you roll out the top
  crust.

  ROLL OUT TOP CRUST: Roll out second ball of pie dough.
  If you plan to do a lattice top, as pictured, prepare
  the dough strips as described in How to Make a Lattice
  Top for a Pie Crust.

  SCOOP BERRY MIXTURE INTO PIE CRUST, TOP WITH TOP CRUST
  OR MAKE A LATTICE TOP: Scoop berry mixture into
  dough-lined pie dish.

  If you would like your pie to have a lattice top, weave
  strips of pie dough over the top of the fruit-filled pie
  dish.

  If you would like your pie to have a solid top, place
  the second rolled-out pie dough crust on top of the pie.
  Press ends of strips into the rim of the bottom crust.

  Trim the edges to 1/2". Fold the edges back over
  themselves and crimp to seal. If you are using a solid
  top crust, score the top to create air vents.

  Gently brush the top with beaten egg.

  BAKE: Place pie on middle rack of the oven, on a baking
  sheet to catch any juices that might bubble over. Bake
  for 30 minutes. Place a sheet of aluminum foil over the
  pie to protect the edges and tops from getting burnt.

  Reduce the heat to 350°F/175°C and bake for an
  additional 30 minutes, until crust is browned and
  filling is bubbly.

  Remove from oven and place on a wire rack. Cool
  completely before serving (or the filling will be
  runny). 

  Recipe by: Elise Bauer - Updated March 11, 2022

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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