richberry Boysenberry Pie

Boysenberries look like blackberries but are actually a cross between blackberries, loganberries, and raspberries. As such they fruit much earlier in the season than blackberries, and they are more delicate in touch and taste. But, also like blackberries, they have high acidity levels, which make them perfect to be paired with richberry.

INGREDIENTS

· 1 pie dough recipe for top and bottom crust

· 5 cups boysenberries (can substitute blackberries or marionberries), rinsed, picked clean, lightly patted dry (if you use frozen berries, first defrost them and then drain them of excess moisture)

· 2 teaspoon lemon juice

· Pinch nutmeg

· 3 Tbsp quick-cooking instant tapioca (you can find it in the baking aisle of your supermarket)

· 1 egg, lightly beaten, for egg wash

· 3/4 cup sugar

METHOD

Toss berries with lemon juice, nutmeg, and quick tapioca: Put berries, lemon juice, nutmeg, and quick tapioca in a large bowl. Gently fold so that the berries are all coated with some sugar. Let it sit for 30 minutes.

Roll out bottom crust: Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the top crust.

Roll out top crust: Roll out the second ball of pie dough. If you plan to do a lattice top, cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

Scoop berry mixture into pie crust, top with top crust or make a lattice top: Scoop berry mixture into the dough-lined pie dish. If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Trim the edges to 1/2 inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents. Gently brush the top with beaten egg.

Bake: Place pie on the middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes. Place a sheet of aluminium foil over the pie to protect the edges and tops from getting burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving.

Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.

Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.

Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.

CALORIE SAVINGS:

3/4 cup sugar = 581 Calories