KNOTT'S BERRY FARM BOYSENBERRY PIE
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
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.
BOYSENBERRY COBBLER
My grandparents had what seemed like a mile of boysenberries vines, and I never minded the scratches from picking them 'cause they were so good. One of my favorite memories is the summer my granddaddy wrote Girls'nBerries on each jar we canned. This isn't my grandmother's special recipe I learned as a child, but it's nice since it uses canned berries...fresh boysenberries are so hard to come by anymore. Adapted from a recipe I saw on Mom's Cooking. By the way, I have halved the recipe in a smaller pan and it worked out fine.
Provided by puppitypup
Categories Dessert
Time 50m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Whisk together dry ingredients, then add milk and whisk until there are no lumps.
- Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
- Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
- Cook for 40 minutes or until done.
- Use remaining berries as a garnish.
Nutrition Facts : Calories 328.5, Fat 13.1, SaturatedFat 8, Cholesterol 34.8, Sodium 182.1, Carbohydrate 51.4, Fiber 6.1, Sugar 32.4, Protein 3.9
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
TOASTED ALMOND CREAM PIE WITH BOYSENBERRY TOPPING
Categories Berry Dairy Egg Dessert Bake Almond Bon Appétit Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 19
Steps:
- Make filling:
- Stir sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk in half and half, then yolks. Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth). Remove from heat. Whisk in extracts. Transfer to medium bowl. Press plastic onto surface; chill until cold and firm,at least 4 hours.
- Beat 1/2 cup cream in medium bowl until stiff peaks form. Whisk 1/4 of cream into filling to loosen. Fold remaining cream into filling; then fold in ground almonds. Cover and refrigerate up to 1 day.
- Make crust:
- Preheat oven to 375°F. Rollout dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edge, forming high-standing rim. Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart. Pierce crust all over with fork. Freeze 10 minutes. Line with foil and beans or pie weights.
- Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes. Transfer to rack; cool. Spoon filling into crust; chill.
- Make topping:
- Reserve 1/4 cup berries. Transfer remaining berries to processor; puree. Firmly press puree through sieve into measuring cup. If necessary, stir in enough reserved juice to yield 1 cup. Transfer 1/2 cup puree to saucepan; mix in crème de cassis. Sprinkle gelatin over. Let stand 15 minutes. Add sugar. Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes. Mix in remaining 1/2 cup puree. Chill just until cold but not set, 30 minutes.
- Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.
- Garnish pie with whipped cream and reserved berries.
BOYSENBERRY COBBLER RECIPE
Make and share this Boysenberry Cobbler Recipe recipe from Food.com.
Provided by CoffeeMom
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8" baking dish.
- Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth.
- Drop the batter over the berry mixture. Bake 25-30 minutes at 350°F.
- Let cool. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 368.9, Fat 7.3, SaturatedFat 4.1, Cholesterol 51.6, Sodium 275.8, Carbohydrate 73.9, Fiber 5.3, Sugar 50.6, Protein 4.5
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