Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

One of my husband’s all-time favorite desserts is an old-fashioned Strawberry-Rhubarb Pie! And today, I am going to share the recipe I use for making this sweet-tangy treat!

I grow rhubarb in my backyard raised beds and container garden, but was delighted to receive some rhubarb from my friend Debbie’s backyard garden recently. I was looking for recipes for using rhubarb, but decided to make a pie for my hubby because I love him. and knew he would enjoy it (insert cheesy grin here).

I found this recipe on Pinterest and was surprised that it contained brown sugar… that got my interest, so I tried this recipe. I sure am glad I did! This strawberry-rhubarb pie is all-around fantastic! I used my Mom’s tried and true recipe for the pie crust, too (DIY-Mom’s Pie Crust)!  The recipe is even easier if you use pre-made pie crust dough from the store! If you love strawberries, I’m positive you will love this…and the extra little twang the rhubarb gives to this pie. Truly delicious! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Strawberries And Rhubarb

Look at that beautiful rhubarb and those gorgeous strawberries! Now go crazy and slice them all up.

Chop, Chop, or should I say Slice, Slice? Rinse the rhubarb, then slice it up!

There’s nothing like fresh strawberries and rhubarb in the Spring and early summer! They are SO colorful! The fresh strawberries are also sliced up, and then you’re ready to make this delicious strawberry-rhubarb pie!

Prepare The Strawberry-Rhubarb Pie Filling

Place the sliced rhubarb and strawberries into a large mixing bowl, and add the rest of the ingredients. Mix these pie filling ingredients well, so they are totally combined.

Fill The Pie Crust

Pour the strawberry-rhubarb pie filling into an unbaked pie crust. Dot the top of the filling with cold chunks of butter.

Place Another Pie Crust On Top Of Filling

Place either a regular crust on top of the pie filling or make a lattice top crust. Crimp the edges to form the pie crust, and seal the two crusts together. I failed miserably at this lattice crust. I didn’t notice the weave was wrong until AFTER pie was baked…oh well! It really doesn’t matter, because the pie still tastes fantastic!

You can also lay a second pie crust on top and seal the two crusts together, instead of making a lattice crust. This is much easier way to make the crust, if desired. Remember to flute the edges to form a nice crust edge on the pie, after sealing the crusts together.

Bake The Strawberry-Rhubarb Pie

Place the pie in a 400° F. oven and cook for 20 minutes. Reduce the heat to 350°, and bake the strawberry-rhubarb pie for another 25 minutes. The pie crust should be nice and golden in color when done. Let the pie cool down a bit before slicing, and then serve a slice of pie with a nice scoop of vanilla ice cream!

Grab a plate and a fork, and a carton of vanilla ice cream! It’s time to dig into this strawberry-rhubarb pie.YUM!

Hope you enjoy this yummy strawberry-rhubarb pie! We sure do love it! Have a great day, friends, and thank you for stopping by. I hope you will come back again soon for more delicious recipes..

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Dutch Crumb Apple Pie
• Old-Fashioned Banana Cream Pie
• Strawberry Pie
• Deep Dish Boysenberry Pie
• Toll House Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe slightly adapted from: http://www.the-baker-chick.com/2013/05/classic-strawberry-rhubarb-pie/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed%3A%20TheBakerChick%20%28The%20Baker%20Chick%29

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Strawberry-Rhubarb Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

Category: Dessert

Cuisine: American

Keyword: strawberry-rhubarb pie

Servings: 8 slices

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 unbaked pie crusts (purchased or homemade - one for top and one for bottom crust)
• 3 1/2 cups chopped rhubarb
• 3 1/2 cup sliced strawberries
• 1 Tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (I used dark brown sugar)
• 1/4 cup all-purpose flour (original recipe called for tapioca flour)
• pinch of salt
• 2 Tablespoons cold butter , cut into small chunks
• cream or milk , for lightly brushing top of pie crust
• raw sugar , for sprinkling on top of pie crust

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees F.

2. If making your own pie crusts, roll the dough into a 12 inch circle, fold it in half and transfer carefully to a 9 inch pie pan. Set second crust aside until ready to top the pie filling.
3. Place the sliced strawberries, rhubarb, granulated and brown sugars, lemon juice, salt and flour in a large mixing bowl. Mix well to combine.
4. Carefully pour the pie filling into the bottom crust. Dot the top of the filling with the butter chunks. Place second crust completely over the pie filling and seal, or make a lattice crust with the second crust. (it's your call!) Seal the edges of the crust, and form the crimped edges as desired.
5. Using a pastry brush, lightly brush the crust top with the cream or milk, then sprinkle lightly with raw sugar.
6. Place pie in oven; bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 25 minutes or the crust is a golden color. The pie filling will be bubbly and HOT!
7. Remove the finished pie from oven. Set aside for several hours while the filling cools (the filling will thicken a bit as it sits).
8. Serve with a scoop of vanilla ice cream... and ENJOY!

Nutrition Facts

Strawberry-Rhubarb Pie

Amount Per Serving (1 slice)

Calories 346 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 209mg9%

Potassium 300mg9%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 24g27%

Protein 4g8%

Vitamin A 150IU3%

Vitamin C 42.1mg51%

Calcium 72mg7%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Save

Old-Fashioned Banana Cream Pie is a DELICIOUS classic diner-style dessert, made entirely from scratch, without pudding mix or canned ingredients! There’s just something about a slice of an old-fashioned banana cream pie…this is the “old school” way to make a great pie, made from scratch, without using pudding mixes or any of the modern pie filling products on the market. Try it… it’s EASY and amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Found This Recipe

This is a recipe I found on Food.com. It was first published in 2001. It’s completely EASY to put together, especially if you use a purchased pie crust! Banana cream pie is pretty inexpensive to make, and tastes like the old-fashioned pies my Mom used to make! You know, the kind you get at a great 50’s diner. Yum!

I’ve made this pie a few times over the years, and it really is delicious! If you like bananas, you will go ape for this banana cream pie! Really can’t believe I actually wrote that last sentence – keeping it classy, ha ha!

Buy Pie Crust Or Make Your Own

You can either make your own pie crust (as shown below), OR you can buy a 9″ frozen pie crust and pre-bake it, before adding the banana cream pie filling!

For me, it’s easy to make my homemade pie crust since I’ve been making it the same way my Mom made it for years! Roll out the prepared crust, line the pie pan with it, and form the crust. Prick the bottom and sides of the dough with the tines of a fork. Pre-bake the crust, and then let it cool.

Fill The Banana Cream Pie

The banana cream pie filling is cooked from scratch (it’s quite easy). The ingredients are cooked on the stove top in one pan. The simple filling is cooked until it thickens, and then it is set aside to cool. Once the pie crust has baked and cooled, it is time to create the pie.  Line the baked pie crust shell with fresh banana slices.

Cove all of the banana slices in the pie with the creamy custard-like pie filling. Spread the filling out to evenly fill the pie crust. There you have it! You just made a banana cream pie from scratch!

Serve The Banana Cream Pie

Place the banana cream pie in the refrigerator until it is fully chilled. Once the filling has been refrigerated for at least 4 hours, it is ready to serve! Slice the pie into 8 servings. I like to serve each piece of pie garnished with a dollop of whipped cream and a fresh banana slice or two! Can you see the banana slices hiding out on the bottom of the crust?

YUM! This pie is filled with banana flavor! It is cold, creamy, and absolutely DELICIOUS! Hope you will give this recipe a try! With the heat wave we’re having in the Northwest right now, a cool slice of banana cream pie sounds pretty good! Enjoy!

Looking For More PIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pie recipes you might be interested in, including:

• Strawberry Pie
• Toll House Pie
• Dutch Crumb Apple Pie
• Peach Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: http://www.food.com/recipe/old-fashioned-banana-cream-pie-14979

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Old-Fashioned Banana Cream Pie

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Old-Fashioned Banana Cream Pie is a DELICIOUS classic diner-style dessert, made entirely from scratch, without pudding or canned ingredients!

Category: Dessert

Cuisine: American

Keyword: banana cream pie

Servings: 8 slices

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 9" pie crust , baked per pkg. instructions
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks , room temp
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• 3 ripe (but not mushy) bananas

US Customary - Metric

Instructions

1. Pre-bake the pie crust according to package directions OR pre-bake a homemade 9" pie crust according to recipe. Cool and set aside after baking.
2. Place the milk in a large saucepan on the stove. SCALD the milk. (to scald milk simply means to heat the milk to just below the boiling point. Don't boil the milk or it may curdle).. Set aside.
3. In a separate saucepan, mix together the sugar, flour and salt. Gradually stir in the scalded milk, stirring constantly as you add it in.
4. Cook on medium heat; stir constantly and cook until mixture has thickened. Once thickened, cover the pan and cook an additional 2 minutes. Remove pan from heat. Set aside.

5. Place the 3 egg yolks in a small bowl. Slightly beat the eggs with a fork or whisk, then stir a small amount of the hot mixture into the beaten yolks, stirring constantly as you add the hot liquid. (This is called "tempering" the egg yolks so they slowly warm up; this prevents the eggs from cooking when added to the hot mixture). When the egg yolks are thoroughly combined with the small amount of hot mixture, stir the egg yolks into the saucepan containing the hot mixture. Cook for one minute, stirring constantly.

6. Remove pan from heat; blend in the butter and the vanilla extract. Once well combined, set the pan aside and let pie filling cool until it is lukewarm.
7. While pie filling is cooling, slice the bananas. Line the bottom and sides of the pie crust with the banana slices.

8. Pour the warm pie filling over the bananas. Refrigerate until ready to serve (at least 4 hours). When pie is completely chilled, serve with a dollop of whipped cream on top OR make and top with meringue made from the 3 remaining egg whites. Serve, and enjoy!

Nutrition Facts

Old-Fashioned Banana Cream Pie

Amount Per Serving (1 slice)

Calories 332 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 89mg30%

Sodium 227mg10%

Potassium 312mg9%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 360IU7%

Vitamin C 3.9mg5%

Calcium 118mg12%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Save

Save

Save

Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!
One of the most vivid memories I have of my maternal grandmother is seeing her standing by the stove, cooking fried fruit pies for our family (apple, apricot, peach, etc.) Yum!  I especially enjoy these little Apricot Mini Hand Pies when I want just a little taste of something yummy.

My grandma was from east Texas, so I just assumed little fried pies were a very “Southern” thing that all Southern grandmas cooked. Well, it’s not just a Southern thing, but this recipe for Apricot Mini Hand Pies takes me right back to those happy, carefree childhood days long ago. My Grandma passed away many years ago at age 99, but sweet memories of her live on!

I decided to make some little apricot hand pies one day, for no good reason, except they sounded good, I had all the ingredients, and I was thinking of my Grandma.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Another Name For Mini Hand Pies

I love little fried pies. They are sometimes called “Empanadas”, which are typically a Spanish or Latin pastry turnover, filled with a variety of ingredients and baked or fried. They are usually filled with savory ingredients like meats and onions, but there are also many varieties of fruit-filled empanadas.

THIS is one of THOSE fruit-filled empanada (or fried pie) recipes, utilizing dried apricots that are available at most grocery stores. If you enjoy little fruit-filled pastries like this, you will also love my recipe for blackberry air fryer handpies, or  apple pie stuffed won tons!

Making Apricot Mini Hand Pies Is Very Easy!

The apricot filling only has 5 ingredients. For the pastry, you can either make your own favorite pie crust recipe (this is what I do), or start with pre-made pie crust dough purchased at your local grocery store. Whatever works best for you.

The pie crust is rolled out thin, then cut into small circles (about 3 inches wide – you can use a biscuit cutter or a drinking glass to cut the dough out).

A very small amount of the prepared filling is placed in the middle of the dough circle, then the edges are sealed, crimped, and the little filled fruit pies are fried in hot oil until golden brown. That’s it!

How Many Apricot Mini Hand Pies Will This Recipe Make?

I can usually get about 10-12 of these mini-fried pies made out of two pie crusts. You can use your favorite pie crust recipe (seems like everyone has their favorite) or you can use the one I use for all my pies (see link below).

Hope you will give these apricot mini hand pies a try. They’re yummy little treats…bite-sized, and perfect for munching! Don’t have a clue where the recipe came from for the apricot filling (maybe my Grandma?). I’ve had it for years and years, written on a 3×5 index card. The pie crust recipe is from my Mom (DIY-Mom’s Pie Crust).

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Apricot Mini Hand-Pies

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!

Category: Dessert

Cuisine: American

Keyword: apricot mini hand pies

Servings: 10 servings

Calories Per Serving: 256 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 ounces dried apricots
• 1/8 cup cornstarch
• 3/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 Tablespoon butter
• 2 Pie Crust Dough (for 2 crusts)
• Vegetable oil for frying (enough to cover the bottom of skillet 1" deep)

US Customary - Metric

Instructions

1. In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.

2. Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened.  Add additional water, if needed, to thin mixture out a bit.

3. Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.

4. Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!

5. Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!

6. Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

Nutrition Facts

Apricot Mini Hand-Pies

Amount Per Serving (1 serving)

Calories 256 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 3mg1%

Sodium 179mg8%

Potassium 164mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 445IU9%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Save

Save

Boysenberry Shortbread Tart features fresh berries, and buttery streusel topping on a shortbread crust! This yummy dessert will be a family favorite!

I love boysenberries. I love shortbread. Combine them and you will have this amazing Boysenberry Shortbread Tart, with fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite! !

I’ve been making an Apple Shortbread Tart for many years now. One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

My Love for Boysenberries Began Early In Life

I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. You can click on the link for boysenberry to see a brief history of how this berry came to exist. It was their signature dessert!

My Great Aunt Juanita also grew boysenberries in her backyard! As a kid, when we would visit in the summer, she would let us pick a few, and she would always make a big boysenberry cobbler for dessert. Oh man…what memories –  and to this day, boysenberries are still my absolute favorite berry!

I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!

Making the Shortbread Crust Is EASY!

The shortbread crust is made by blending butter, flour, sugar, and salt until the mixture is crumbly (about the size of peas). This can be done using a food processor OR by using a hand held pastry blender.

Once reduced to about the size of peas, two egg yolks are added to the shortbread crust ingredients and mixed in. I typically use a food processor to do the blending, because it only takes a few pulses to get the job done!

Once processed, the shortbread crust mixture is packed down onto the bottom and sides of a tart pan (the kind with removable bottom).

Fill the Crust And Bake

To create the filling, I used a boysenberry pie filling recipe I’ve used for years from a Pillsbury cookbook. It’s really simple to make. The filling is poured into the shortbread crust, and topped with streusel before baking.

So there ya have it… my little boysenberry shortbread tart EXPERIMENT.  Make it, bake it, let it cool. Then all that’s left is to cut a slice, take a bite (well, several bites!), and be delighted to discover just how amazing tasting this dessert is! Oh my goodness! It is so delicious!

Who Wants A Bite Of Boysenberry Shortbread Tart?

The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which helps to get this tart out of the pan and onto a pretty serving platter.

I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. You might also want to try different variations on this recipe, such as Apple Shortbread Tart or Peach Shortbread Tart.  Both of these fruit versions taste totally amazing, too! Enjoy, and have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Shortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Boysenberry Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Category: Dessert

Cuisine: American

Keyword: boysenberry shortbread tart

Servings: 8 slices

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the crust:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup butter
• 2 egg yolks

For the filling:

• 4 cups boysenberries
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon cinnamon

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees.

2. Make the shortbread crust: Blend all crust ingredients(except egg yolks) until the butter is reduced to the size peas. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.

3. Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.

4. Sprinkle the reserved 1/4 of the crust mixture over the top of the berries. Cover the entire top of the tart.

5. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream. ENJOY!

Nutrition Facts

Boysenberry Shortbread Tart

Amount Per Serving (1 slice)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 94mg31%

Sodium 228mg10%

Potassium 140mg4%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 42g47%

Protein 5g10%

Vitamin A 640IU13%

Vitamin C 2.1mg3%

Calcium 33mg3%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Save

Save