Boysenberry Pie – Classic Recipe
Ingredients
- 2 cans Oregon Boysenberries, drained, reserve syrup from one can
- 1/2 cup Sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon Juice (optional)
- 1 tablespoons Butter or Margarine (optional)
- Pastry for a double crust, 9-inch pie
Instructions
- Preheat oven to 400° F. Drain the berries and reserve the syrup from one can.
- In a saucepan stir the Boysenberry syrup into the combined mixture of the cornstarch and half of the sugar.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and gently stir in the remaining sugar, boysenberries and lemon juice. Let stand while preparing pastry.
- Line a 9-inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust top crust on pie, cutting slits for steam to escape, and seal.
- Bake for 30 minutes or until filling is bubbly and crust is golden brown.