Summertime brings with it so much that we wait for all year long, here in the Pacific Northwest, specifically, good weather with enough warmth to wear less clothing, and all the beautiful produce that grows in this region. I scored some perfect Marion berries recently and was inspired to bake a pie for the restaurant. Here’s a photo of the pie and the recipe, too. It’s so simple and sooooo good!

Marion berries are a summer treat with a unique flavor all their own.

Marion Berry Pie

The Shelburne Restaurant & Pub

Preheat oven to 450 degrees

Prepare pie crust for two crust pie, and roll out bottom crust. Prepare filling:

4 cups berries, washed

1 ¼ cups granulated sugar

1/3 cup unbleached flour

½ teaspoon ground cinnamon

2 Tablespoons unsalted butter, cut into small pieces

Mix above ingredients, except for butter and fill pie shell. Dot the top with butter. Roll out top crust and make slits to allow steam to escape. Apply to top of pie and crimp edges. Brush with milk and then sprinkle top with sugar.

Bake in preheated 450 degree oven for ten minutes. Cover with foil and reduce heat to 375 degrees and bake for 40 minutes more. Remove foil for last ten minutes so that crust browns nicely. Allow pie to cool before serving, as the juices set up. You can substitute blackberries for the Marion berries.

Tags: Marion berries, marion berry pie, summer

This entry was posted on Tuesday, July 28th, 2009 at 1:15 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.