Stand by Me"
Boys Will Be Boysenberry Pie
Aftering dodging a train and jumping into a river full of leeches, you could use a piece of pie.
You will need:
For the pie dough:
- 2 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter, cut into 1/4" cubes
- 4 tablespoons chilled vegetable shortening
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1 cup sour cream
For the boys:
- 6-8 cups frozen boysenberries, defrosted
- 1/2 cup orange marmalade
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 4-5 tablespoons instant tapioca
- 1/8 teaspoon each cinnamon and allspice
- 1 tablespoon butter cut into very small pieces
- plenty of root beer, corn chips and a fully loaded Pez? dispenser
1. In a mixing bowl, with a pastry blender or 2 knives, combine flour, butter, shortening, salt, and sugar until most of the lumps are no larger than small peas and the mixture has the consistency of course corn meal.
2. Dump the mixture onto a clean work surface and flatten it out quickly with a rolling pin. Scrape together, return to the bowl; cover with plastic wrap and place in the freezer for 10 minutes.
3. Add the sour cream to the cold mixture and using a rubber spatula, fold together until the sour cream is evenly distributed and the dough holds together.
4. Divide the dough in two and flatten each piece into a six-inch disk. Dust each disk with a little flour and wrap well with plastic wrap before refrigerating at least 20 minutes.
5. Preheat oven to 400?F. Roll out one of the disks 1/8 inch thick on a lightly floured surface, fit it into an eight to nine-inch pie dish, and trim the edges, leaving an even half-inch overhang. Refrigerate until ready to add filling.
6. In a large bowl, toss together the boysenberries, orange marmalade, sugar, lemon zest, lemon juice, tapioca, cinnamon, and allspice. Spoon the fruit mixture into the prepared crust and dot with butter.
7. Roll out the remaining dough to fit over the fruit with a one-inch overhang and tuck the top crust under the bottom. Crimp or flute the edges and brush the top crust lightly with a little milk if desired. (If baking for a pie eating contest, you may prefer to cut the top crust into two-inch strips and arrange in a latticework.)
8. Using a paring knife, cut slits decoratively around the top crust (this allows steam to escape) and sprinkle lightly with sugar.
9. Bake in the lower half of the oven for 15 minutes; reduce temperature to 350?F. and bake for another 40 minutes, or until the filling bubbles and the crust is pleasantly golden.
10. Allow the pie to cool at least an hour before cutting or burying your face in it.
Serves 8 adults or one hungry boy