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Marionberry Cherry Pie

2nd Place-Oregon State Fair 2009

From the recipe box Marionberry Recipes by Oregon Raspberry and Blackberry Commision

Serves	6 to 8
Yield	1 pie

Introduction

2nd Place
Marionberry Pie contest—Oregon State Fair 2009
Recipe by: Marie Smith

Ingredients

Filling

	4	cups Marionberries
	¾	cup sugar
	¼	cup brown sugar
	3	Tbsp. flour
	1	Tbsp. lemon juice
	¾	cup blackberries
	¾	cup canned sour cherries

Pie Crust

	1¾	cups unbleached all purpose flour
	¾	cup cake flour
	½	tsp. salt
	1	cup chilled butter, cut into 8 pieces
	1	egg yolk
	1	tsp. cider vinegar
	~	Ice water

Steps

Filling

Mix together first 4 ingredients set aside. Roll out bottom crust place in 9” pie pan. Layer the cherries and blackberries on top the bottom crust. Pour Marionberry mixture on top of cherries and blackberries. Cover with a top crust, seal edges and make several slits. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake until golden brown and bubbly.

Crust

Mix the flour and salt. Mix in the butter until size of small peas. In measuring cup combined egg yolk, cider vinegar, and enough ice water to total ½ cup. Mix lightly. Divide it in two and prepare crusts.

This content is from the Marionberry Recipes collection.

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