Boysenberry Pie

Instructions

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1. 1 Preheat the oven to 400°F.
2. 2 Put the berries, sugar, tapioca, lemon juice, and nutmeg in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.
3. 3 Roll out one disk 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.
4. 4 Roll out the second disk of pie dough.
5. 5 Scoop the berry mixture into the dough-lined 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 the ends of the strips into the rim of the bottom crust. OR If you would like your pie to have a lattice top, as pictured, weave strips of pie dough over the top of the fruit-filled pie dish. 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.
6. 6 Place pie on 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 aluminum foil over the pie to protect the edges and tops from getting burnt and reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly. Remove from the oven and place on a wire rack. Cool completely before serving (or the filling will be runny). Did you love the recipe? Give us some stars and leave a comment below!