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!
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.