Boysenberry Pie! So hard to find these days. This pie will be offered as long as I'm able to get the boysenberries. As I'm not able to find a supplier for California boysenberries, these pies are made from berries grown in Oregon and then frozen. I think their fragrance and flavor is a little different than the California Boysenberries that I remember from my youth, but they are still super delicious!
If you grew up eating Mrs Knott's Boysenberry Pie as I did, please know that I use about half the sugar she calls for in her recipe. Sweetcie Pie's Boysenberry Pie is half as sweet. The fruit is sweetened just enough, not too much, and brightened with a little lemon juice. Measures 9", serves 6 to 8. I use European style butter for a flavorful pastry crust.
Keeping and storage
Keep the pie in a cool place on the counter if eating within a day or two. Refrigerate if keeping longer. The crust will hold up best if the pie is wrapped in plastic and refrigerated, but be sure to warm to room temp before eating.
Refreshing your pie
It's best to start with a room temperature pie. If it has been in the fridge, then take it out a few hours before eating. You just want to warm the pie, not re-cook it. Turn on the oven to 200 deg. Place the pie on a sheet pan in the middle of the oven. Bake for 5-10 minutes, then rotate the pan. Bake another 5-10 minutes or until warmed through. To check the temperature of the middle, you can place a skewer or toothpick into the center and hold it there for several seconds. Remove and feel the skewer with your finger. If the skewer is warm to your liking, then your pie is ready.