Have you ever had a Logan Berry or Marion Berry pie? A friend asked me over the Christmas Holidays as she never heard of these kind of berries.
She’s from the south and I’m more from the Northwest.
This prompted me to give you berry pie recipes, both are chiffon style. This time of year frozen berries are plentiful.
Logan or Marion Berry Chiffon Pie
1 Tablespoon gelatin
1/4 cup water
1.5 cups of loganberry juice
1 cup sugar
1/8 tsp salt
2 Tablespoons lemon juice
1 teaspoon grated lemon rind
1/2 cup heavy cream, whipped
1 egg white, stiffly beaten
1 graham cracker pie shell
Soften gelatin in water 5 minutes and dissolve over hot water. Combine juice and sugar; add gelatin and store until sugar is dissolved. Add salt, lemon juice and rind. Chill until slightly thickened. Fold in whipped cream and egg whites into the mixture, then pour into the pie shell chill until firm. this will make 1 9″ pie.
Here are other pie fillings to make more chiffon pies. You are on a roll right?
1 Tablespoon unflavored gelatin
1/4 cup cold water
3 eggs separated
2 cups of sugar
1 cup of cold strong coffee
1/4 tsp salt
1 tsp vanilla
1 Graham cracker pie shell
1 recipe of whipped cram topping
Soften gelatin in water for 5 minutes/ Beat egg yolks until light; beat in 1/2 cup sugar gradually add coffee and the slat. Cook over boiling water for 5 minutes stir until the gelatin is dissolved. Chill mixture until it begins to thicken. Beat egg whites until stiff, beat in the remaining sugar gradually add the vanilla. Fold it into the crust and chill until firm. Cover with whipped topping. Serve. It will make 1 – 9″ pie. If you don’t have coffee in the house, use instant coffee.
You can find most of these berries frozen at Costco..or your favorite Farmer’s Market when they are in season.