Home
About
Join
Shop
E Newsletters
Volunteer
Contact
Recipes

Award Winning Marionberry Pie

This pie was voted best overall by our panel of judges at the 2nd Annual Pie Contest on November 15th, 2008. Congratulations to winner Pat Camp!

Ingredients

• 5 cups Klicker’s Marionberries
• ¾ cup sugar
• 4 Tbsp. Cornstarch
• 1 Tbsp. Tapioca
• 1 Tbsp. Cointreau
• 1 Tbsp. Fresh lemon juice
• ¼ tsp. nutmeg
• ½ tsp. cinnamon
• ½ Tbsp. Lemon zest
• butter

Steps

1. Let Marionberries thaw slightly. Mix three cups of berries with tapioca and lemon zest and set aside.
2. Mix remaining two cups of berries with sugar, cook in saucepan over medium heat until all sugar has melted and mixture begins to bubble, (approx. 5 min).
3. In small bowl, mix cornstarch, Cointreau, lemon juice and enough of the heated berry juice to make a thin liquid.
4. With a whisk, stir the cornstarch mixture into the heated berry sauce, cooking over low heat and stirring until it reaches consistency of a thin pudding.
5. Remove from heat, stir in the three cups of Marionberries previously set aside, nutmeg, cinnamon, pour all into your favorite two-crust pie pastry.
6. Top with butter before arranging top crust.
7. Bake in 400degree oven for 10-12 min., lower temperature to 350 and continue baking for 45 min. or until pie is brown and bubbling. Protect crust edges and top crust with a sheet of foil while baking – remove for last 10-15 min. of baking time.
8. Cool for several hours or overnight before slicing.