0 (0)


Boysenberry-strawberry glazed pie

Boysenberry-strawberry glazed pie
Kirk McKoy / Los Angeles Times

To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule. Large, dark purple, juicy and intense, ... Read more

Total time: 30 minutes, plus chilling time | Serves 6
  • 1 pint boysenberries, divided, more as desired for assembly
  • 1 cup water
  • 1/3 to 3/4 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 pint strawberries (sliced if they're large), more as desired for assembly
  • 1 prepared (9-inch) pie shell
  • Whipped cream, optional

Step 1In a medium saucepan, crush 1 cup of the boysenberries with a fork. Add the water and cook over low heat just enough to soften the berries, about 2 minutes. Sieve the boysenberries through a food mill or a fine strainer to extract the seeds, collecting the juice in a bowl and then returning it to the saucepan.

Step 2In a bowl, combine the sugar (the amount of sugar will affect the sweetness of the pie), cornstarch and a pinch of salt. Slowly pour the mixture into the boysenberry juice, stirring to prevent lumps. Cook over medium-high heat, stirring constantly, just until the puree thickens, about 3 minutes.

Step 3Place a layer of strawberries in the prepared pie shell. Scatter half the remaining boysenberries on top of the strawberries, and top with just enough sauce to cover the first layer. Repeat for the second layer, adding remaining strawberries, boysenberries and sauce.

Step 4Chill in the refrigerator until set, at least 30 minutes. Serve with whipped cream.

Note: Adapted from Patricia Poole of Kincaid Farms in Redlands. She says, "The idea of using strawberries is that they are less expensive than boysenberries. Try not to eat the whole pie if anyone is watching.".


 Warm Steak Salad with Sherried Cherries
Warm Steak Salad with Sherried Cherries

Goodwill cookies
Goodwill cookies

Israeli salad, California style
Israeli salad, California style

Spaghetti with Tuna Sauce
Spaghetti with Tuna Sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Classic coconut cake with White Mountain coconut icing
Strawberry vacherin
Meyer lemon trifle cake
Chocolate Filo Stacks