Marionberry Pie
 
 
Pie features marionberries.
Author:
Recipe type: Pie
Cuisine: American
Serves: 6 slices
Ingredients
  • 1 recipe for a double- crust pie for a 9 inch pie pan
  • 5 cups fresh (or frozen) marionberries
  • ¾ sugar or to taste
  • 3 Tbsp quick-cooking tapioca
  • 1Tbsp fresh lemon juice, strained
  • ⅛ tsp salt
  • 2 to 3 Tbps butter cut in small pieces, to dot fruit
  • Egg white mixed with a bit of cold water, for egg wash
Instructions
  1. Preheat oven to 450 degrees (or 425 depending on oven)
  2. Mix fruit, sugar, tapioca, lemon juice and salt
  3. Line pie with bottom crust and pour fruit mixture into crust
  4. Dot with butter pieces
  5. Cover with top crust, crimp edges, and make slits for steam vents
  6. Brush top with egg wash
  7. Place the pie on a rimmed cookie sheet; bake on lowest oven rack at 450 (or 425) degrees for 20 to 30 minutes; lower the heat to 350 degrees and bake for 20 to 30 minutes more until the pie crust is light brown and the filling is bubbling. Cool to set the filling.
Recipe by People, Places and Pies at https://peopleplacespies.com/enjoying-bounty-pacific-northwest-ten-pies-ten-days-marionberry-pie-kelsey/