Monday, June 14, 2010

Knott's What?: Boysenberry Phyllo Pie

I guess I could call this boysenberriopita, but that would make this super easy pie seem way too complicated.

My grandfather's boysenberry bush covers the perimeter of his entire backyard in Huntington Beach. The vines produce crazy berries for a short period of time in the summer: NOW! Just to give you an example, my Significant (m)Other and I picked 10 baskets on Friday and 15 baskets yesterday.

Before I proceed to this ridiculously easy recipe, I'd like to share the story about these vines:
When my grandparents got married in Los Angeles in the late 1940s, one of their friends gifted them a boysenberry vine clipping as a wedding present. This friend's boysenberry vine was planted as part of the Victory Garden initiative. My grandpa has a killer green thumb and has kept the "V" vine going since.

I put a Greek twist on this Southern California pie classic but using phyllo instead of a regular pie crust.


Ingredients

3 pints boysenberries (blackberries if you must)
1/4 cup flour
1/2 cup sugar
1 tsp cinnamon
1/4 cup walnuts
10 sheets dethawed pyhllo
1/4 cup butter
extra sugar

Directions

Heat oven to 350 degrees. Wash and drain berries, mix with flour, sugar, and cinnamon. Melt butter in small bowl. In a greased pie dish (use some of melted butter) begin layering phyllo sheets, dotting with butter in between each layer. Fold a few layers in half so the bottom of the pie is more secure. Pour berry mixture on top and fold up overhanging phyllo sides to form top of pie. Sprinkle with walnuts and sugar and drizzle remaining butter on top. Bake for 30 minutes or until golden.

13 comments:

The Wind Attack said...

Those boysenberries are so good. I'm sure that pie was mighty tasty. I could go for some right now!

Ivy said...

I bet you are the first to post a boysenberriopita. Boy that is a tongue twister:) I sure would like a piece of that pie. What did you do with the rest. I can imagine some jam....

Anna A. said...

Wind Attack - The pie went fast like the wind. Plenty more berries available if you want some!I'll trade for your avocado grilled cheese recipe :)

Ivy - Hah yeah, that's tough and I don't think the word boysenberry exists in the Greek language? With the rest, eating fresh, freezing, and thinking about making a cobbler? Any suggestions?

Peter M said...

Props to Pappou's green thumb and tou your 'boysenberrypoita'!

Esi said...

I love the boysenberry vine story. So cool that the fruit has lasted all these years and they are so good. Looks like you're putting your haul to good use!

Diana said...

That's a crazy pie you got there, TALF! Nice work.

What else does your grandpa have growing in his garden?

Anna A. said...

Peter - Hah efxaristw! Pappou's got mad "G" skills

Esi - Thanks! (glad you aren't sick of it after hearing it the first time around :)

Diana - Snap peas, broccoli, bok choy, tomatoes and soon the promiscuous squash will emerge... also has fig, persimmon and peach trees.

Peter G @ Souvlaki For The Soul said...

"boysonberriopita"...LOL! I am still cracking up at this! What a word...I say we start promoting it! Seriously Anna, you have me won over here! I love how you turned things around, simply by using phyllo! Absolutely, lip smacking delicious!

Anna A. said...

Peter - Thanks! Yeah, let's hit the streets of Greece with this b-pita :) I think next up would be peperociniopita?

Kung Food Panda said...

I love the inclusion of walnuts in your pie!

Anna A. said...

Danny - Thanks, yeah I love walnuts :) Great seeing you yesterday at EMB

Anonymous said...

Keep posting stuff like this i really like it

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