Travel Reference
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137
The Ahwahnee Boysenberry Pie
FILLING
In a saucepan on a low heat, add frozen boysenberries
and slowly cook for 5 minutes. In a bowl, combine
sugar, gelatin, and salt. Add sugar mixture to saucepan.
Cook for another 5 minutes. Stir often to avoid burn-
ing. Set aside and let cool.
FILLING
1½ pounds frozen boysenberries
¾ cup sugar
1¼ ounces clear instant gelatin
Pinch of salt
PIE DOUGH
PIE DOUGH
In a food processor, add flour, salt, sugar, and softened
butter. Mix ingredients until they are evenly distrib-
uted. Then add water all at once. Turn off food proces-
sor as soon as the dough binds and comes away from
the sides of the bowl. Roll into a ball and refrigerate
for one hour.
9 ounces all-purpose flour
Pinch of salt
1½ tablespoons sugar
4½ ounces soft butter
1½ ounces very cold water
1 egg
1 tablespoon water
Roll out dough on countertop and form dough into
10-inch pie pan. Preheat oven to 350 degrees and bake
pie shell for 5 minutes. Meanwhile, roll a top for the pie
and cover with a towel. Mix egg and water together to
create an egg wash.
Place berry filling in shell and place dough on top of
pie, egg-washing the pie rim to seal. Cut 4 slits in the
top of the pie and egg wash the top. Place in the 350-
degree oven and bake until golden brown (around 15
to 20 minutes). Cool and serve.
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