BOYSENBERRY PIE
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
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.
BOYSENBERRY TRUFFLE ICE CREAM PIE
Easy and sooo yummy. Got this recipe when I worked at Knott's Berry Farm. "Cooking" time is chilling time. Shortbread cookie crumbs should total the 1 1/2 cup, its hard to get the recipe to write up that way. Also note the divided use of the jam.
Provided by Zephs Wife
Categories Pie
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine crumbs and butter.
- Press into 9 inch pie pan.
- Blend together (only) 1/4 cup jam, cream cheese and melted chocolate.
- Spread into bottom and up the sides of the crust.
- Stir together ice cream and (only) 1/4 cup jam.
- Spoon into pie to fill.
- Place in freezer for 4 hours or until ice cream is firm.
- Top with remaining jam and toasted almonds.
Nutrition Facts : Calories 418.9, Fat 23.9, SaturatedFat 13.2, Cholesterol 58.6, Sodium 170.5, Carbohydrate 49.1, Fiber 2.1, Sugar 37.3, Protein 5.4
BOYSENBERRY SOUR CREAM PIE
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
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
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