The Ahwahnee has been serving Boysenberry Pie in Yosemite National Park for over 50 years! Boysenberries – a cross between raspberry and blackberry – make a delicious summer dessert pie especially when served with vanilla ice cream. If you can’t join us in Yosemite for pie this summer, we have included the recipe below. However, we think Boysenberry Pie tastes best when consumed with a view of Yosemite from The Ahwahnee Dining Room.
The Ahwahnee Boysenberry Pie
Makes: One 10” pie
Pie Filling
1 ½ lbs. Frozen Boysenberries
¾ C Sugar
1 ¼ oz Clear Instant Gelatin
Pinch of Salt
Method:
In a sauce pan on a low heat add frozen boysenberries and slowly cook for 5 minutes. In a bowl combine sugar, gelatin and salt and mix. Add sugar mixture to sauce pan. Cook for another 5 minutes. Stir often to avoid burning. Set aside and let cool.
Pie Dough
9 oz Flour (AP Flour)
Pinch of Salt
1 ½ T Sugar
4 ½ oz Soft Butter
1 ½ oz Cold Water (very cold water)
Method:
In a food processor add flour, salt, sugar and softened butter. Turn on and mix ingredients until they are evenly distributed. Then add water all at once. Turn off food processor as soon as the dough binds and comes away from the sides of the bowl. Roll into a ball and refrigerate for one hour. Roll out dough on counter top and form rolled out dough into 10 inch pie pan. Preheat oven to 350’F and bake pie shell for 5 minutes. Roll a top for a the pie and cover with a towel. Place filling in shell and place top on pie egg washing the pie rim to seal. Cut 4 slit in the top of the pie and egg wash the top. Place in the 350’F and bake until golden brown (around 15 to 20 min). Cool and serve.
