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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Loganberries look like blackberries but are actually a thornless cross between blackberries and red raspberries. It has the combined flavor of both berries, delightful to the taste and peculiar to this fruit alone. If you don't have access to loganberries, any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 cups cake flour (sifted before measuring) |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 cups sugar |
1 egg |
3/4 cup milk |
2 tablespoons butter, melted |
1 1/2 cups brambleberries (loganberries, youngberries, marionberries, blackberries or dewberries) |
Directions:
1. Preheat oven to 350F and grease a 8 round baking pan very well.
2. Sift first three ingredients together with 1/2 cup sugar.
3. Beat egg; add milk and butter.
4. Combine with dry ingredients only until no dry flour is evident (do not beat).
5. Pour into prepared pan and sprinkle top with the berries.
6. Cover with the remaining cup of sugar.
7. Bake for about 35 minutes.
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