Olallieberry Pie

Olallieberry pie is a favorite around here, thanks to Z.  I found this recipe here, and we enjoyed it on Thanksgiving this year!

Olallieberry Pie

• one recipe double pie crust
• 6 c. olallieberries
• ¾ cup sugar, depending on sweetness of berries
• pinch of salt
• juice and zest from one lemon (I used juice I had frozen, but went without the zest)
• 3 T. minute tapioca
• 2 T. butter, cut into small pieces
• 1 egg yolk
• 1 T. milk

Preheat oven 425º.

Combine berries with sugar, salt, and lemon. Taste for sweetness, adding more sugar if you like. Add tapioca and let sit for 15 minutes.

Line a 9“ pie plate with dough rolled out to 14”, letting the dough hang over the rim of the plate. Fill with berry mixture, smooth to the edges, and dot with butter. Cover with second piece of dough and with a pair of scissors trim the dough so it extends an inch beyond the rim of the plate. To seal, fold dough under so it sits on the edge of the plate. Pinch into a into a decorative border, or crimp with a fork.

Whisk together yolk with 1 tbl milk, making an eggwash. Brush dough with wash, sprinkle with sugar, and with a sharp knife cut a few vents into the dough.

Bake for 25 minutes at 425 degrees. Reduce heat to 350, place pie onto baking sheet, and bake for an additional 30 minutes, or until crust is dark and olallieberry juice is bubbling through the steam vents.