It’s official. Summer is gone. But luckily my freezer has been replenished with a plethera of berries to last through the winter, and then some.
My hubby’s favorite pie is marionberry, and I can’t say I blame him. : )
So I always make sure we have some stashed in the freezer for a winter berry fix.
If you don’t have access to them in your area, all I can say is I’m sorry. They are soooo delicious. They are similar to blackberries, (only better!) so I would substitute those if you don’t have any.
1/4 cup clearjel* (or flour)
3/4 cup sugar
zest of 1 lemon (or orange)
6 cups marionberries, fresh or frozen
1 T lemon juice
pie crust, a double batch of my recipe, or enough for a double crust
Egg wash (egg mixed with 1 tsp water)
sanding or coarse sugar, for sprinkling
Fill bottom of pie pan with crust, leaving an overhang.
Mix in a large bowl the clearjel, sugar, salt, and lemon zest.
Toss in the berries and lemon juice. Pour in pan.
Roll out remaining pie dough on lightly floured surface and cut using either a knife or crinkle edge pastry wheel. (I like my strips about 1 to 1 1/2 inches wide).
Lay half the strips out on top of pie, leaving space equal to the the width of strips in between each strip.
Starting at one end, fold back every other strip and lay a strip going to opposite way. Like so:
Fold strips back down:
Now do the same, alternating which strips to fold back:
When you get about halfway I find it’s easier to start working from the other side, from the middle out.
Brush with egg wash and sprinkle liberally with sugar.
Bake at 375 degrees for about 1 hour and 15 minutes, until bubbly and golden. (Check occasionally and cover with foil if top crust is getting too dark.) Cool before slicing.
Recipe Source: My Stained Apron
*Clearjel is a modified cornstarch that works well for pie making, but feel free to substitute an equal amount of flour if you don’t have it.