Loganberry Pie Recipe. Whisk on low speed adding group 1 in a continuous stream. Drain the berries and reserve the syrup from one can.
In a saucepan stir the boysenberry syrup into the combined mixture of the cornstarch and half of the sugar. If the dough is too soft, return to the refrigerator for about 20 minutes. Fresh organic produce is grown on the spot and served to customers (their quinoa salad is amazing).
Table of Contents
Preheat Oven To 350F And Grease A 8 Round Baking Pan Very Well.
Form the bottom crust in the muffin tin. Carefully mix with the loganberries, flour, cinnamon and sugar. Fill the mix into a deep pie dish.
Lift The Remaining Pastry And Lay Over The Pie Dish.
Spread the filling over crust. Top with top crust or create a lattice crust to top. Depending on how sweet you like your stuff, you can double the amount of seltzer in the recipe below if you desire.
Preheat Oven To 175°C Grease A 28 Cm Pie Dish.
Drain the berries and reserve the syrup from one can. Step 1 generously butter a large (30cm diameter) oven proof baking dish and sprinkle with a little caster sugar. Combine with dry ingredients only until no dry flour is evident (do not beat).
Pour In More Boiling Water To Cover Jars By 1 To 2 Inches.
Blackberry or loganberry pie filling (using bakels instant starch) 1. Peel, core and slice the apples. Combine filling ingredients and mix well.
Drain The Juice From The Berries, Add Water And Lemon Juice And Place In Mixing Bowl.
Loganberries can be used in pies, jams, fruit syrups, wines, or crumbles, but they can be also eaten without any preparation. I made two versions of this: Place a rack in the bottom of a large stockpot and fill halfway with water.