Boysenberry Pie

Friday afternoon at the farm, Charlotte

and I exchanged dusty handshakes for

boysenberries, the farm dog circling

feet. You must be Rebecca, she

said, the hose shifting

shoulders, reminding

again

this eating breathing living takes a

community to grow soil, berries,

pie.

farmer hands and bee sweat sweet

and summer, tastes.

It takes a community to do it yourself.

Boysenberry Pie
The Recipe Redux requested pie, William favors all the varieties of blackberry, and the first mess of Boysens at Sunbow are melt-in-your-mouth, stain-all-your-fingers sweet. Summer brought them early.

This berry filling is our absolute favorite. We’ve made it a number of times with just about every type of blackberry and it never fails to please but boysenberries are a must-have if you can find them. If they are extra sweet, consider reducing the honey to 1/2 cup. 

1 double-crust pie pastry of choice – (I highly recommend this gf/df pie crust)
6 cups fresh boysenberries (or any type of blackberry)
2/3 cup honey
1 Tbs. fresh lemon juice
2 Tbs. arrowroot starch
1/2 cup all-purpose gluten-free flour

• Gently rinse and drain the berries and preheat oven to 375 degrees F.
• Combine berries, honey, lemon juice, and flours in a large mixing bowl. Pour into a pastry-lined pie pan, add the top crust of your choosing, and bake for 40-50 minutes, until the pastry is golden brown and the mixture is bubbling.
• Carefully remove from the oven and cool until ready to eat.