TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling MAKES: 8 servings
Made as a birthday gift for the boyfriend’s mother.
Enjoyed at a picnic table under the Seattle sunshine on a late summer afternoon.
- 2 pre-made pie crusts
- 1 cup plus 1 tsp sugar, divided
- 2 Tbsp plus 2 tsp quick-cooking tapioca
- 1 Tbsp lemon juice
- 4 cups fresh blackberries
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 Tbsp heavy whipping cream
- 1 egg
- In a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. Unroll store-bought dough and transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate.
- In a small bowl, beat cream cheese, confectioners’ sugar and extracts; spread over prepared crust. Top with berry mixture.
- Roll out remaining dough. Arrange over filling. Trim and seal strips to edge of bottom pastry; flute edge. Cut slits in the top of the pastry. Brush pastry with cream and beat egg; sprinkle with remaining sugar and cinnamon.
- Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent over-browning if necessary.) Cool on a wire rack.
Best served warm and fresh with a heaping scoop of vanilla bean ice cream.
“Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons.” ~ NY Times, 1902
Originally published as Oregon's Best Marionberry Pie in Taste of Home Recipes Across America 2013, p462.