Monday, June 14, 2010
Knott's What?: Boysenberry Phyllo Pie
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.
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
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.