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Gallery Marionberry Pie Credit: Marcus Nilsson Recipe Summary prep: 35 mins total: 4 hrs 35 mins Servings: 8 Yield: Makes one 9-inch pie
Ingredients Filling 1 cup (about 10 ounces) marionberry jam (preferably Clearbrook Farms Marion Blackberry Preserves) 3 strips (2 inches long) fresh lemon zest, plus 1 teaspoon fresh lemon juice 3 teaspoons water, divided 1 tablespoon cornstarch Cream Cheese Pie Dough All-purpose flour, for surface 1 large egg
Gallery Marionberry Pie Credit: Marcus Nilsson
Recipe Summary prep: 35 mins total: 4 hrs 35 mins Servings: 8 Yield: Makes one 9-inch pie
Gallery
Marionberry Pie Credit: Marcus Nilsson
Marionberry Pie
Credit: Marcus Nilsson
Marionberry Pie
Recipe Summary prep: 35 mins total: 4 hrs 35 mins Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 35 mins total: 4 hrs 35 mins
Servings: 8 Yield: Makes one 9-inch pie
prep: 35 mins
total: 4 hrs 35 mins
prep:
35 mins
total:
4 hrs 35 mins
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
- 1 cup (about 10 ounces) marionberry jam (preferably Clearbrook Farms Marion Blackberry Preserves) 3 strips (2 inches long) fresh lemon zest, plus 1 teaspoon fresh lemon juice 3 teaspoons water, divided 1 tablespoon cornstarch Cream Cheese Pie Dough All-purpose flour, for surface 1 large egg
Directions
Filling:Bring jam and lemon zest to a boil in a small saucepan, and cook, stirring, until jam is dissolved, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk 2 teaspoons water into cornstarch in a small bowl, and stir into hot jam mixture. Let cool to room temperature, about 1 hour. Discard zest.
Preheat oven to 400 degrees. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough into a 12-inch round. Using a 3/4-inch round cookie cutter (from a cookie cutter set), cut out circles from dough, leaving about 1 inch between each hole and a 3-inch border of solid dough around perimeter. Transfer dough to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
Pour filling into crust. Place top crust over filling, and trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp to form a scalloped edge. Beat together egg and remaining teaspoon water, and brush top of pie with egg wash. Bake pie 15 minutes. Reduce oven temperature to 350 degrees, and bake until golden brown and bubbling through holes, 25 to 30 minutes. Let cool completely on a wire rack, about 2 hours.
Reviews
Add Rating & Review 22 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 22 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
22 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
22 Ratings 5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 7 3 star values: 8 2 star values: 1 1 star values: 0
All Reviews for Marionberry Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marionberry Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
