Boysenberry Sour Cream Pie Recipes

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BOYSENBERRY SOUR CREAM PIE



Boysenberry Sour Cream Pie image

Make and share this Boysenberry Sour Cream Pie recipe from Food.com.

Provided by Recipe Junkie

Categories     Pie

Time 55m

Yield 1 pie

Number Of Ingredients 8

1 pie crust, for a single pie
1 cup sour cream
1 cup sugar
2/3 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
nutmeg
1 pint fresh boysenberries

Steps:

  • Prepare pie crust for baking and fit into 9" pie plate.
  • Refrigerate while making filling.
  • Mix together dry ingredients until well-blended.
  • Stir in sour cream.
  • Spread about 3 T of mixture in bottom of unbaked crust.
  • Spread washed berries over bottom of pie crust to cover.
  • Pour remaining mixture over berries.
  • Sprinkle with nutmeg.
  • Bake at 350 fro 30-40 minutes.

Nutrition Facts : Calories 2610.5, Fat 109.5, SaturatedFat 45, Cholesterol 101.2, Sodium 2901.2, Carbohydrate 387.4, Fiber 22.7, Sugar 218.8, Protein 29.8

BOYSENBERRY PIE



Boysenberry Pie image

In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup cold vegetable shortening
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small cubes
2 tablespoons apple cider vinegar
1/3 cup ice water
1 pound frozen boysenberries, thawed, 1/2 cup liquid reserved
1 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Heavy cream, for brushing
Coarse sugar, for sprinkling

Steps:

  • Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
  • On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
  • Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
  • Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

KNOTT'S BERRY FARM BOYSENBERRY PIE



Knott's Berry Farm Boysenberry Pie image

Make and share this Knott's Berry Farm Boysenberry Pie recipe from Food.com.

Provided by Lavender Lynn

Categories     Pie

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

7 1/2 ounces water
6 1/2 ounces granulated sugar
1 dash salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 (16 ounce) bag frozen boysenberries, Do Not Thaw
2 crust pie shells

Steps:

  • In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
  • Combine cornstarch and water. Blend thoroughly.Add frozen boysenberries.
  • Pour both mixtures into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.
  • Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown. Cool on a rack.

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