Marionberry pie is simply delicious. Marionberries is a cross between a blackberry and a raspberry. Filling your bowl with the finger-staining fruit might remind you of the seasonal nature of life—and the thorns from the bushes may remind you of life’s occasional harsh sting!
- 5 cups marionberries,
- 1 cup sugar,
- 3 tbsp tapioca,
- ½ tsp salt,
- ¼ tsp lemon juice (optional),
- 1 tbsp butter, to pat on top of filling,
- 1 whisked egg, to brush on top crust.
- Prepare the Basic Pie Dough for a double-crust pie.
- Prepare the filling: Combine the ingredients in a large bowl. Allow to sit for 20 minutes to activate the tapioca. Spoon into the pie shell.
- Top with a pat of butter and cover with top crust. Trim the dough edges, then roll the top and bottom crust together in underhand direction until it sits on the rim of the pie plate. Crimp the edge with your fingers or a fork, then brush with the whisked egg. Poke vent holes in the top.
- Bake at 425 degrees for 15–20 minutes. Reduce temperature to 375 degrees and continue baking for 30 minutes, or until the filling bubbles and thickens.