Whidbey Island Loganberry Pie

Name: Whidbey Island Loganberry Pie
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 1 Tbsp cornstarch; 591 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 Tbsp lemon juice; 59 milliliters milk; 0 teaspoons nutmeg; 3 Tbsps quick cooking tapioca; 1 teaspoons salt; 8 servings Salt; 142 grams unsalted butter; 6 Tbsps cold water; 4 Tbsps lard or shortening; 1 liters frozen Loganberries (may use fresh if in season)

Whidbey Island Loganberry Pie

Whidbey Island Loganberry Pie requires about 1 hour and 28 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 22g of fat, and a total of 458 calories. For 43 cents per serving, you get a dessert that serves 8. Head to the store and pick up lard, cornstarch, granulated sugar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Island Jam, Island Kielbasa, and Island Breeze.

Instructions

Measure flour and salt into medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in the butter with a pastry cutter or your fingers until it is the size of peas.

Ingredients you will need

Butter

Peas

Equipment you will use

Pastry Cutter

Cut in the lard in the same way.

Ingredients you will need

Lard

Add water and mix until the dough begins to hold together. Divide dough into 2 balls, 1 just slightly larger than the other. Flatten each into a disc, about 5-inches in diameter and about 1-inch thick. Wrap in plastic wrap and chill. Pull dough from refrigerator 15 minutes before assembling pie.

Ingredients you will need

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough. Set aside.

Ingredients you will need

Dough

Roll

Roll the second disc into a 9 by 13-inch rectangle.

Ingredients you will need

Roll

Cut into strips for lattice. Set aside. Make pie filling.

Ingredients you will need

Pie Filling

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Pull berries from the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg.

Ingredients you will need

Corn Starch

Berries

Tapioca

Nutmeg

Salt

Equipment you will use

Bowl

Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly.

Ingredients you will need

Lemon Juice

Berries

Sugar

Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle. Assemble the lattice on top of the pie.

Ingredients you will need

Berries

Dough

Equipment you will use

Pie Form

Roll the bottom crust up over the lattice edges and crimp as desired.

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Crust

Roll

Brush the lattice with a thin coating of milk.

Ingredients you will need

Milk

Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling. During this cooking time, brush the lattice with milk and sprinkle with granulated sugar. If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down.

Ingredients you will need

Granulated Sugar

Milk

Equipment you will use

Oven

Aluminum Foil

Remove the pie from the oven and cool on rack.

Equipment you will use

Oven

Let the pie cool for 3 to 4 hours to let the filling set up.

Serve warm or at room temperature with vanilla bean ice cream if desired.

Ingredients you will need

Vanilla Bean

Ice Cream

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 1Tbsp

cornstarch 591milliliters

all-purpose flour 237milliliters

granulated sugar 1Tbsp

lemon juice 59milliliters

milk 0teaspoons

nutmeg 3Tbsps

quick cooking tapioca 1teaspoons

salt 8servings

Salt 142grams

unsalted butter 6Tbsps

cold water 4Tbsps

lard or shortening 1liters

frozen Loganberries (may use fresh if in season)

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.