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.
Measure flour and salt into medium bowl.
Cut in the butter with a pastry cutter or your fingers until it is the size of peas.
Cut in the lard in the same way.
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.
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.
Roll the second disc into a 9 by 13-inch rectangle.
Cut into strips for lattice. Set aside. Make pie filling.
Preheat oven to 400 degrees F.
Pull berries from the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg.
Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly.
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.
Roll the bottom crust up over the lattice edges and crimp as desired.
Brush the lattice with a thin coating of 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.
Remove the pie from the oven and cool on rack.
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.
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 RieslingMade 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.