| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 14g | 6g | 45g |
| sugars | fibre | protein | salt |
| 22g | 4g | 3g | 0.2g |
Imagine the smell of a freshly-baked boysenberry pie wafting through a rustic Montana kitchen, the tangy and sweet scents intertwined with warm, buttery crust. They say that food is nourishment for the body and memories are nourishment for the soul. This Boysenberry Pie recipe encapsulates both the healthiness and the nostalgic reminiscences it evokes in me.
An Homage to My Montana Roots
Inspired by my ranching background and the Native American cooking traditions, the boysenberry pie I prepare is a fusion of culinary heritage and innovation. Boysenberries, although not cultivated in Montana, find their way to many a kitchen in the summertime, brought by traders and enthusiastic berry pickers. Fresh, flavorful, and packed with dietary fiber and essential nutrients like vitamin C and manganese, they make a delicious and healthful addition to any recipe.
Health and Flavor in a Freshly-Baked Pie
The delightful bouquet of flavors in this Boysenberry Pie may, at a glance, belie its impressive nutritional profile. Boysenberries are low in calories but high in fiber, supporting healthy digestion. They are packed with vitamin C and manganese, nutrients essential for skin health and bone strength. A sprinkle of cinnamon adds not just an aromatic allure, but also some health benefits. It’s renowned for its antioxidant properties and the ability to help regulate blood sugar levels. A pie is not just about indulgence; it’s about feeding your body and soul.
Similar to huckleberry pies, another one of my beloved recipes, the boysenberry pie has an inherent charm and a taste that takes you on a journey – a food road-trip down memory lane while also providing a unique gustatory adventure. It’s a versatile dessert that complements well both with savory and sweet dishes, making it a wonderful close to a meal of bison burgers or venison steaks, my other Montana-inspired specialties.
Inspired by new flavors and traditions, my Boysenberry Pie is a celebration of the abundant natural beauty and varied cultural heritage from where I come from. So, next time you find yourself with a bounty of fresh boysenberries, why not try my boysenberry pie recipe? It’s a piece of Montana in every bite, as heartwarming as it is delicious. The true embodiment of what I believe food should be: an experience, a memory, and a gateway to worlds far beyond our senses.
What You’ll Need
- 2 cups fresh boysenberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Rinse the fresh boysenberries and set them aside.
Step Two
In a separate bowl, combine the 1 cup of white sugar and 2 tablespoons of cornstarch. Stir these together until they are well integrated.
Step Three
Add the boysenberries into the bowl with the sugar and cornstarch mixture, making sure to coat the fruits evenly. Stir in the teaspoon of lemon juice and the 1/4 teaspoon of ground cinnamon.
Step Four
Roll out the pastry and line the bottom of a 9 inch pie tin. Trim the excess and brush the pastry with some of the butter.
Step Five
Pour the boysenberry mixture into the pastry-lined pie tin. Dot the top of the boysenberry mixture with the remaining butter.
Step Six
Roll out the second crust and place on top of the berry filling, tucking in the edges and crimping them together. Be sure to make slits in the top for steam to escape. If you want a glossier finish, you can brush some egg wash on the top crust before the pie goes into oven.
Step Seven
Bake in the preheated oven for about 50 minutes, or until you can see the boysenberry filling bubbling and the crust is golden brown.
Step Eight
Allow the pie to cool before serving, this helps the filling to set properly and makes it easier to slice.
